Description
Chicken Alfredo Spaghetti Squash Boats are a lighter, gluten-free twist on classic Alfredo. Roasted spaghetti squash serves as the “pasta,” holding a creamy, garlicky Parmesan sauce with shredded chicken and a melty mozzarella topping. Perfect for a cozy, family-friendly dinner that feels indulgent yet wholesome.
Ingredients
Units
Scale
- 1 medium spaghetti squash
- 2 large garlic cloves (minced)
- 1 tablespoon oil (for frying)
- 3/4 cup low-sodium chicken broth
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup Parmesan cheese (grated)
- 3/4 cup plain regular or Greek yogurt
- 2 cups cooked chicken breast (shredded)
- 1/4 cup Mozzarella cheese (shredded)
Instructions
- Preheat oven to 375°F. Cut squash in half lengthwise, scoop seeds, and place cut side down on a parchment-lined baking sheet. Bake 30–40 minutes until skin is glossy and strands flake easily. Cool 15 minutes.
- Heat oil in a skillet over medium. Sauté garlic for 1–2 minutes until fragrant.
- Whisk in broth, cornstarch, salt, and pepper. Bring to a boil, then simmer 2 minutes until slightly thickened.
- Remove from heat. Stir in Parmesan until melted, then whisk in yogurt until smooth. Fold in shredded chicken.
- Use a fork to loosen squash strands inside each shell. Spoon Alfredo filling on top, mixing gently with squash strands.
- Top each boat with mozzarella. Bake 10–12 minutes, then broil 2–3 minutes until golden. Serve hot.
Notes
- Don’t overcook the squash slightly firm strands hold up better.
- Swap chicken with mushrooms or spinach for a vegetarian version.
- Leftovers keep well for up to 4 days in the fridge.
Nutrition
- Calories: 340
