Spaghetti Squash Alfredo
Spaghetti Squash boats filled with tender chicken, soft broccoli and alfredo sauce.
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.