Chicken Alfredo Spaghetti Squash Boats (Printable)

Roasted squash boats stuffed with chicken, creamy Alfredo sauce, and melted cheese—a delicious lighter comfort food option.

# What You 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 the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of the spaghetti squash halves with olive oil. Season with salt and pepper. Place cut side down on the prepared baking sheet and roast for 35–40 minutes, until tender and easily pierced with a fork.
03 - While the squash bakes, season chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper.
04 - Heat a skillet over medium-high heat. Cook the chicken 6–7 minutes per side or until fully cooked (internal temperature 165°F). Remove to a plate, let rest 5 minutes, then dice or shred.
05 - In a medium saucepan, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant. Pour in heavy cream and bring to a 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 a fork to scrape the flesh into spaghetti-like strands, leaving about 1/4-inch shell intact. Transfer strands to a large bowl.
07 - Add chicken and Alfredo sauce to the bowl. Toss until well combined.
08 - Spoon the mixture back into the squash shells. Sprinkle evenly with mozzarella.
09 - Return boats to the 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 Advice:

01 -
  • You get all the creamy, cheesy Alfredo bliss without the pasta heaviness
  • The roasted squash adds a subtle sweetness that balances the rich sauce perfectly
02 -
  • Let the squash cool just enough to handle—too hot and you'll burn your fingers, too cool and the strands won't separate as easily
  • The sauce will continue thickening as it stands, so remove from heat slightly earlier than you think
03 -
  • Slice a tiny bit off the bottom of each squash half so they sit flat without wobbling
  • Room temperature cream prevents the sauce from breaking when you add it

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