Chicken Alfredo Spaghetti Squash Boats (Printable)

Roasted squash shells stuffed with seasoned chicken, creamy Parmesan sauce, and bubbly mozzarella cheese.

# What You'll Need:

→ Spaghetti Squash

01 - 2 medium spaghetti squash (about 1.5–2 lbs each), halved and seeded
02 - 2 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Chicken

04 - 2 boneless, skinless chicken breasts (about 12 oz total)
05 - 1 tbsp olive oil
06 - 1/2 tsp garlic powder
07 - 1/2 tsp Italian seasoning
08 - Salt and pepper, to taste

→ Alfredo Sauce

09 - 2 tbsp unsalted butter
10 - 3 cloves garlic, minced
11 - 1 cup heavy cream
12 - 3/4 cup grated Parmesan cheese
13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 tsp ground nutmeg
15 - Salt and pepper, to taste

→ Topping

16 - 1/2 cup shredded mozzarella cheese
17 - 2 tbsp chopped fresh parsley (optional)

# Steps:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Brush cut sides of squash halves with olive oil. Season with salt and pepper. Place cut side down on baking sheet and roast 35–40 minutes until tender and easily pierced with fork.
03 - While squash bakes, season chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper.
04 - Heat skillet over medium-high heat. Cook chicken 6–7 minutes per side until fully cooked (internal temperature 165°F). Remove to plate, let rest 5 minutes, then dice or shred.
05 - In saucepan, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant. Pour in heavy cream and bring to gentle simmer. Stir in Parmesan, mozzarella, and nutmeg. Cook, stirring, until cheeses melt and sauce thickens (about 3–4 minutes). Season with salt and pepper.
06 - When squash is cool enough to handle, use fork to scrape flesh into spaghetti-like strands, leaving about 1/4-inch shell intact. Transfer strands to large bowl.
07 - Add chicken and Alfredo sauce to bowl with squash strands. Toss until well combined.
08 - Spoon mixture back into squash shells. Sprinkle evenly with mozzarella cheese.
09 - Return boats to oven cut side up and bake 10–12 minutes until cheese is golden and bubbly.
10 - Garnish with fresh parsley if desired. Serve hot.

# Expert Tips:

01 -
  • You get all the creamy pasta satisfaction without the heavy carb coma afterward
  • The squash shells make perfectly portioned vessels that look impressive on the plate
  • Leftovers reheat beautifully for lunch the next day
02 -
  • The squash needs to cool slightly before scraping, or you will burn your fingers and nobody wants that
  • Alfredo sauce can separate if you boil it too aggressively, so keep it at a gentle simmer
  • The squash shells become fragile after roasting, so handle them carefully when transferring back to the baking sheet
03 -
  • Use a box grater for the Parmesan instead of pre-grated cheese which contains anti-caking agents that prevent smooth melting
  • Let the chicken rest before cutting so all those juices stay inside the meat instead of running out onto your cutting board

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