Cheesy Chicken Alfredo Spaghetti Squash Boats

Looking for a new way to enjoy a classic? These Chicken Alfredo Spaghetti Squash Boats are a delicious twist on the traditional chicken recipe, bringing a healthy and satisfying meal right to your table. The creamy Alfredo sauce perfectly complements the tender squash, making it a hearty dish that won’t weigh you down.

Imagine scooping out the flesh of a roasted spaghetti squash and filling it with savory chicken, rich Alfredo sauce, and a sprinkle of cheese. This recipe is not just about flavor; it’s also about presentation. The boats look stunning on any dinner table and make for a deliciously nutritious meal.

Whether you’re trying to impress guests or just enjoy a comforting dinner at home, these Chicken Alfredo Spaghetti Squash Boats are sure to please. Plus, they’re a fantastic way to sneak more veggies into your diet without sacrificing taste.

Delicious Chicken Alfredo Spaghetti Squash Boats Recipe

These Chicken Alfredo Spaghetti Squash Boats are filled with tender chicken and creamy Alfredo sauce, all baked in a roasted spaghetti squash shell. The dish is cheesy, savory, and offers a satisfying comfort food experience with a healthy twist.

Ingredients

1 medium spaghetti squash
2 cups cooked chicken, shredded
1 cup Alfredo sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes, or until tender.
Mix the Filling: In a bowl, combine the shredded chicken, Alfredo sauce, half of the mozzarella cheese, salt, and pepper. Mix until well combined.
Fill the Boats: Once the squash is done, carefully flip them over and fill each half with the chicken mixture. Top with the remaining mozzarella and Parmesan cheese.
Bake: Return the filled squash to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Serve: Remove from the oven, garnish with fresh parsley if desired, and serve warm.