Chicken Alfredo Spaghetti Squash Boats (Printable)

Roasted squash boats stuffed with tender chicken, rich Alfredo sauce, and golden melted cheese—a lighter comfort food favorite.

# What You'll 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 -
  • All the creamy, cheesy comfort of fettuccine Alfredo without the heavy pasta coma afterward
  • The boats look impressive coming out of the oven but secretly come together in one pan with minimal cleanup
02 -
  • Squash sizes vary wildly. If yours are on the smaller side, you might end up with extra filling. It makes a phenomenal lunch the next day straight from the fridge.
  • The Alfredo sauce thickens as it cools. If it seems too thick when tossing, add a splash of pasta water or cream to loosen it up.
03 -
  • Rotisserie chicken works beautifully here and saves about 15 minutes of active cooking time.
  • If your squash seems watery after roasting, let the strands drain in a colander for 5 minutes before tossing with sauce.

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