Spaghetti squash has become a popular low carb swap for pasta noodles and there are so many yummy ways to incorporate them into different recipes. This Spaghetti Squash Alfredo recipe is bursting with: tender chicken, soft broccoli and tons of cheese. It's so delicious you won't even notice you aren't eating pasta.
My favorite way to enjoy Spaghetti Squash is to basically bake them twice - once to cook the squash and then fill with ingredients and cook again. And that is exactly what you do for this recipe. You'll cook the squash, scrape out the strands, and then fill the empty shell ("boat") with he good stuff and cook again.
Some helpful tips for this recipe:
- You can save time by cooking the spaghetti squash and shredding it the night before. Store the shreds in an airtight container in the fridge.
- To get a crispy, brown cheese on top, broil for 1-2 minutes.
- Your "boat" stuffing is customizable - you can add different protein or vegetables in with the alfredo.
If you make this Spaghetti Squash Alfredo, please let me know! Leave a comment or tag me on Instagram @thathangrygurl.
Spaghetti Squash Alfredo
Ingredients
- 1 Spaghetti Squash
- Olive Oil
- 2 Chicken Breasts diced into cubes
- 1 jar Alfredo Sauce
- 2 heads Broccoli
- 1 tablespoon Minced Garlic
- 2 handfuls Shredded mozzarella cheese
- Salt to taste
- Pepper to taste
- Italian Seasoning to taste
Instructions
Cooking the Spaghetti Squash
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- Cut the squash in half by cutting lengthwise. NOTE: This is the hardest step. Make sure you have a steady surface and a sharp knife.
- Scoop out the seeds.
- Cover the entire squash halves with olive oil using a pastry brush or your hands. Sprinkle with salt and pepper and place flat side down on the baking sheet.
- Bake for 45 min-1 hour or until the squash is tender.
- Remove from the oven and let the squash cool before shredding. Make sure to keep the empty shells to refill.
Twice Baked Instructions
- Pan-fry your diced chicken. Once the chicken is browned, remove to a separate plate.
- Sauté the broccoli, minced garlic, Italian seasonings, salt, and pepper for about 3-4 minutes.
- Add the chicken back to the pan and finish cooking the chicken and broccoli.
- Transfer the chicken and broccoli to a large mixing bowl. Add the shredded squash strands and add ¾ alfredo sauce. Mix until fully coated.
- Transfer the alfredo mixture back into the empty shells/"boats" and top with the remaining alfredo sauce and Mozzarella cheese. Place the "boats" in a baking dish to cook.
- Set oven to 350° F and cover the baking dish with foil. Create a tent to prevent the foil from touching the cheese.
- Bake for 15 minutes. Remove the foil and broil for 1-2 minutes until your cheese is crunchy and browned.
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