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Chicken Alfredo Spaghetti Squash Boats is a nourishing and cozy meal during the colder months.
Spaghetti squash is such a great vegetable to replace pasta when you’re eating a grain-free diet. When it’s cooked properly, it maintains the crunch and mouth-feel of stringy pasta.
When I cook spaghetti squash as a side dish, I cut it in half, scoop out the seeds, cut it into 2″ rings, lay the rings flat on a baking sheet and bake for one hour at 400ºF. It’s such an easy way to prepare this vegetable without it getting mushy.
For this recipe, I wanted to keep the squash in “boats” but still maintain that crunchy texture. So, these are cut in half and baked, cut-side down.
While they are baking, you can combine the chicken Alfredo mixture and then combine it all when the squash has baked.
The combination of the flavors topped with the cheese is dynamite!
These spaghetti squash boats are pretty filling, so you might find one “boat” and just a light salad or some steamed broccoli on the side is plenty for a full meal for 2.
Chicken Alfredo Spaghetti Squash Boats
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- 2 spaghetti squash, cut in half length-wise and seeds removed
- 2 tablespoons unsalted butter
- 6 cloves garlic, chopped
- 1/2 teaspoon granulated garlic
- 1 tablespoon arrowroot
- 1 cup whole milk (I recommend raw, but you can also use pasteurized, but non-homogenized)
- 1 cup heavy cream {I recommend raw, but you can also use pasteurized, but non-homogenized)
- 1/4 cup parmesan cheese
- 1 tablespoon Celtic sea salt
- 3 cups cooked and shredded chicken breast
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat the oven to 400ºF and adjust the rack to the middle position. Place the 4 squash halves, cut-side down on a baking sheet lined with parchment paper. Bake for 45 minutes. You can do this earlier in the day if needed.
- Melt the butter over medium heat in a saucepan. Stir in the chopped and granulated garlic, and arrowroot. Whisking constantly, add in the milk and cream, and continue to cook until just starting to thicken, about 5-7 minutes. Whisk in the parmesan and salt. Stir in the shredded chicken.
- Using a potholder, carefully pick up a spaghetti squash half and, using a fork, scrape the spaghetti squash out of the skin and into a large bowl. Repeat with remaining 3 squash halves. Pour Alfredo sauce over the squash and stir until incorporated. Spoon an even amount of squash mixture back into each of the 4 squash “bowls”. Top with mozzarella cheese. Bake for 30 minutes until mozzarella cheese is turning golden brown and bubbly.
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