Alfredo Stuffed Spaghetti Squash (Print Version)

Spaghetti squash filled with creamy garlic-Parmesan sauce, chicken, and spinach, baked until cheese is golden.

# What You'll Need:

→ Spaghetti Squash

01 - 2 medium spaghetti squash (about 2 pounds each)
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Black pepper, to taste

→ Chicken & Vegetables

05 - 2 cups cooked chicken breast, shredded or diced
06 - 2 cups fresh baby spinach, chopped
07 - 1 cup cremini or white mushrooms, sliced (optional)

→ Alfredo Sauce

08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, minced
10 - 1 cup heavy cream
11 - 1 cup whole milk
12 - 1 1/2 cups freshly grated Parmesan cheese
13 - 1/2 teaspoon ground nutmeg
14 - Salt, to taste
15 - Black pepper, to taste

→ Topping

16 - 1/2 cup shredded mozzarella cheese
17 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Halve each squash lengthwise and remove seeds. Drizzle insides with olive oil, season with salt and black pepper. Arrange cut sides down on the baking sheet and roast for 35 to 40 minutes, until tender.
03 - In a medium saucepan over medium heat, melt unsalted butter. Sauté minced garlic for 1 minute until aromatic.
04 - Pour in heavy cream and whole milk, stirring continuously. Bring to a gentle simmer, whisk in grated Parmesan cheese, ground nutmeg, salt, and black pepper. Cook until sauce is smooth and thickened. Remove from heat.
05 - In a large mixing bowl, add cooked chicken, chopped spinach, sliced mushrooms if using, and half of the Alfredo sauce. Mix gently until evenly coated.
06 - When squash is cool enough to handle, use a fork to shred the flesh into strands, keeping the shells intact.
07 - Add shredded squash strands to the chicken mixture, and toss gently to combine.
08 - Spoon mixture back into the hollowed squash shells. Drizzle the remaining Alfredo sauce on top and sprinkle with shredded mozzarella cheese.
09 - Return filled squash halves to the baking sheet and bake for 10 to 12 minutes, until cheese is melted and bubbling.
10 - Finish with fresh chopped parsley before presenting.

# Additional Tips::

01 -
  • Easy to make ahead for busy weeknights
  • Gluten free and loaded with vegetables
  • Creamy and satisfying without being heavy
  • Customizable for vegetarians or dairy light diets
02 -
  • High in protein and fiber thanks to lean chicken and squash
  • Contains plenty of calcium and vitamins from cheese and spinach
  • Kid friendly and customizable for picky eaters
  • Freezes well when wrapped tightly and stores for up to three months
03 -
  • Roast squash cut side down for the best caramelization and tender strands
  • Always grate Parmesan fresh for a smooth creamy Alfredo
  • Be patient whisking the sauce slowly lets the cheese melt fully and prevents lumps
  • Stuff each shell firmly but do not pack too tight for light texture
  • Bake just until cheese melts for maximum stretch if topping turns brown too fast tent foil over it

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