Chicken Alfredo Spaghetti Squash Boats

• 1 medium spaghetti squash
• 1 lb boneless, skinless chicken breasts
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan for topping
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out seeds. Place cut side down on a baking sheet and roast for 30 minutes.
2. 2 Meanwhile, season chicken breasts with salt, pepper, basil, and oregano. Heat olive oil in a skillet over medium heat and cook chicken until fully cooked, about 6-7 minutes per side.
3. 3 In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Pour in heavy cream and bring to a gentle simmer. Stir in 1 cup Parmesan cheese until melted and sauce is smooth.
5. 5 Shred the cooked chicken and stir into the alfredo sauce.
6. 6 Remove roasted squash from oven and use a fork to gently scrape out strands into the halves.
7. 7 Divide the chicken alfredo mixture evenly between the squash boats.
8. 8 Top with extra Parmesan and return to oven for 5-10 minutes until heated through.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Skillet
• Saucepan
• Chef's knife
• Cutting board

Variations

• Add sautéed spinach for extra greens.
• Substitute zucchini noodles for spaghetti squash for a change of texture.

Substitutions

• Use store-bought alfredo sauce if you're short on time.
• Substitute almond milk for heavy cream to make it dairy-free.

Pairings

• Pairs beautifully with a crisp Chardonnay.
• A light Pinot Noir complements the creamy sauce.

Nutrition

Tips

• For added flavor, sauté sliced mushrooms with the garlic before making the sauce.
• If you prefer, swap chicken for shrimp or turkey for variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to keep the squash tender.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a 350°F oven with a little water to prevent drying out.

Serving Suggestions

• A side of garlic bread for a carb lover's treat.
• Pair with a simple green salad drizzled with balsamic vinaigrette.

FAQ