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Baked Chicken Alfredo Spaghetti Squash

A healthy twist on a classic dish, this Baked Chicken Alfredo Spaghetti Squash combines tender spaghetti squash with a creamy chicken alfredo sauce for a guilt-free family favorite.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 460
Ingredients Method Notes

Ingredients
  

For the Spaghetti Squash
  • 1 medium spaghetti squash (about 3 pounds) Choose a firm, vibrant spaghetti squash for the best flavor and texture.
  • 1 tablespoon olive oil
  • to taste Salt and pepper
For the Chicken Alfredo Sauce
  • 2 cups cooked chicken, shredded (you can use rotisserie chicken for convenience)
  • 1 cup heavy cream For a lighter take, you can substitute with half-and-half or a dairy-free cream alternative.
  • 1 cup grated Parmesan cheese Freshly shredded cheese melts better than pre-shredded versions.
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
For Topping
  • 1 cup mozzarella cheese, shredded
  • to taste Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the insides with olive oil and season with salt and pepper.
  4. Place cut-side down on a baking sheet lined with parchment paper.
Roasting the Squash
  1. Roast the spaghetti squash in the preheated oven for about 30-40 minutes, or until the flesh is fork-tender.
Making the Alfredo Sauce
  1. In a skillet over medium heat, add minced garlic and sauté for about a minute until fragrant.
  2. Pour in the heavy cream, stirring gently.
  3. Gradually whisk in the grated Parmesan cheese until melted and creamy.
  4. Add the shredded chicken and Italian seasoning, then season with salt and pepper to taste.
  5. Stir until everything is well combined and heated through.
Combining and Baking
  1. Once the spaghetti squash is ready, use a fork to scrape out the strands into a large bowl.
  2. Combine the squash strands with the creamy chicken Alfredo sauce, mixing well to ensure each strand is coated.
  3. Transfer the mixture back into the squash halves or into a baking dish.
  4. Sprinkle the top with shredded mozzarella cheese.
  5. Return it to the oven and bake for an additional 10-15 minutes or until the cheese is bubbling and golden brown.
Garnishing and Serving
  1. Remove from the oven, garnish with fresh parsley, and let it cool for a few minutes before serving.

Notes

You can make this vegetarian by swapping the chicken for sautéed mushrooms or a variety of seasonal vegetables. For storage, keep leftovers in an airtight container in the refrigerator for up to 3 days, and freeze in individual portions for up to 3 months. Fresh herbs like basil or oregano can enhance flavors.