Name: Chicken Alfredo Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 medium spaghetti squash, halved lengthwise, seeds removed -; 4 tbsp. extra-virgin olive oil, divided -; Kosher salt -; Freshly ground black pepper -; 2 boneless, skinless chicken breasts -; 3 cloves garlic, finely chopped -; 1 1/2 c. whole milk -; 3/4 c. low-sodium chicken broth -; 1 c. heavy cream -; 3/4 c. finely grated Parmesan -; Pinch of crushed red pepper flakes -; 1 c. shredded mozzarella -; Chopped fresh parsley, for serving -

Chicken Alfredo Stuffed Spaghetti Squash

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Alfredo Stuffed Spaghetti Squash

1. 1 medium spaghetti squash, halved lengthwise, seeds removed -

2. 4 tbsp. extra-virgin olive oil, divided -

3. Kosher salt -

4. Freshly ground black pepper -

5. 2 boneless, skinless chicken breasts -

6. 3 cloves garlic, finely chopped -

7. 1 1/2 c. whole milk -

8. 3/4 c. low-sodium chicken broth -

9. 1 c. heavy cream -

10. 3/4 c. finely grated Parmesan -

11. Pinch of crushed red pepper flakes -

12. 1 c. shredded mozzarella -

13. Chopped fresh parsley, for serving -

How to cook deliciously - Chicken Alfredo Stuffed Spaghetti Squash

1. Stage

Preheat oven to 400°. Drizzle cut sides of squash with 1 tablespoon oil; season with salt and black pepper. Arrange halves cut side down on a large baking sheet.

2. Stage

Roast squash until tender, 30 to 35 minutes. Let cool slightly. Using a fork, scrape squash strands into a large bowl. Reserve boat halves. Keep oven on.

3. Stage

Season chicken all over with salt and black pepper. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into bite-sized pieces.

4. Stage

In same skillet over medium heat, heat remaining 1 tablespoon oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add milk and broth and bring to a simmer. Stir in cream, Parmesan, and red pepper; season with salt and black pepper. Return to a simmer and cook, stirring occasionally, until thickened, about 10 minutes.

5. Stage

To bowl with spaghetti squash, add chicken and sauce and toss to combine. Divide chicken mixture between reserved squash halves. Top with mozzarella.

6. Stage

Bake squash boats until warmed through and cheese is melty, about 15 minutes.

7. Stage

Arrange squash halves on a platter. Top with parsley.