Chicken Alfredo Spaghetti Squash Boats

Spaghetti Squash Boats Recipe with chicken and creamy Greek yogurt Alfredo sauce. Healthy comfort food. | ifoodreal.com

Spaghetti squash boats with chicken in creamy Alfredo sauce is comfort food made lighter by replacing traditional pasta with tender spaghetti squash and heavy cream with not less creamy but so much healthier Greek yogurt. Without sacrificing the flavour of course – garlic and freshly grated Parmesan cheese add so much flavour to the sauce.

Also try my other spaghetti squash boats recipes: spaghetti squash boats Tex Mex style, butter chicken spaghetti squash boats and avocado and egg spaghetti squash boats.

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Spaghetti Squash Boats Recipe with chicken and creamy Greek yogurt Alfredo sauce. Healthy comfort food. | ifoodreal.com

To make chicken and spaghetti squash boats I used one medium spaghetti squash because I couldn’t find small ones at nearby grocery stores that day. So, I ate half of one shell and saved the rest for lunch next day. So, don’t be scared by the nutritional info below. I guarantee you won’t be able to eat the whole half in one sitting (unless you are my husband).

Feel free to use store bought cooked chicken (although it’s very high in sodium and usually preservatives), grilled or poached.

Enjoy!

Spaghetti Squash Boats Recipe with chicken and creamy Greek yogurt Alfredo sauce. Healthy comfort food. | ifoodreal.com

Recipe

Chicken Alfredo Spaghetti Squash Boats

Chicken Alfredo Spaghetti Squash Boats

Ingredients

Directions

  1. Preheat oven to 400 F degrees F. Cut spaghetti squash in half lengthwise and scoop the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30 minutes. Remove from the oven and let cool until safe to the touch, about 15 minutes.
  2. In the meanwhile, preheat large skillet on medium heat and add olive oil. Add garlic and saute for a minute or two or until fragrant, stirring frequently. Add chicken stock, cornstarch, salt, pepper and whisk until smooth. Bring to a boil, reduce heat to low and simmer for a few minutes until sauce has thickened a bit. Remove from heat, add Parmesan cheese and stir until smooth and cheese has melted. Add Greek yogurt and stir again until smooth. Add chicken and stir to combine. Set aside.
  3. Reduce oven temperature to 375 degrees F. Using a fork, separate spaghetti squash into strands leaving them inside the shells. Scoop Chicken Alfredo sauce on top of each shell and gently move around with a fork to make the sauce settle deeper into the spaghetti squash. Top each shell with 2 tbsp Mozzarella, place in a baking dish and bake for 10 - 12 minutes and then broil on High for 5 more minutes. Stir the squash with a sauce a bit before serving and serve hot.
  4. Storage Instructions: Refrigerate covered for up to 1 - 2 days. Do not freeze.

Notes

*I recommend using 2 small spaghetti squash instead. The day I made this recipe, all grocery stores near me were out of small spaghetti squash. There is no way I could eat a half of a medium spaghetti squash in one sitting. It makes 2 meals for me. So, if you are serving 4 people, get small spaghetti squash. If it's only you and a partner, save the unfinished shell for later. That's what we did since our kids do not eat spaghetti squash.

http://ifoodreal.com/chicken-alfredo-spaghetti-squash-boats/

Nutritional Info

Servings Per Recipe: 2*

Amount Per Serving = 1 shell:
Calories: 509.9
Total Fat: 20.0 g
Cholesterol: 74.9 mg
Sodium: 1,419.1 mg
Total Carbs: 37.7 g
Dietary Fiber: 6.5 g
Protein: 47.4 g
WW Points+: 13

**I recommend using 2 small spaghetti squash instead (see note above). If you do that, just divide the Nutritional Info in half for each serving.

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27 comments on “Chicken Alfredo Spaghetti Squash Boats

  1. This recipe was absolutely delicious!!! I threw in some crushed red pepper to give it a nice little kick! I will definitely be making this again!! Thanks for sharing the recipe!! ???

  2. Could I add mushrooms to this? This is my first attempt at spaghetti squash. I’m so excited to try this recipe!

  3. The sauce is absolutely delicious. So good, better than strut bought Alfredo any day. Thank you so much for your recipe and inspiration!

    1. Oh my, with my eyes. I used to cook with no measuring but now I have to for the blog. I swear my food comes out even better when eye balled. LOL. Anyways, I would say small squash is a bit bigger than your hand. Makes sense?! Think half of it stuffed would be your dinner and you should be able to finish it, that’s the right size.

      1. Ok cool, I got the right size then. These were delicious and my husband loved them too, and he’s a meat and potato kind of guy, lol. Thanks a bunch! 🙂

  4. I now know I love Spaghetti Squash. Had strawberry flavored yogurt and leftover Turkey. Used it. Unexpected company showed up just as I started cooking so cut open a few more. Dinner was a Big hit. Everyone loved it!!! The Guy’s ate a full bowl.

  5. I made this last night and it was delicious! It was the ultimate comfort food during a massive snow storm. I followed your exact recipe. Thanks for posting!

    1. I have read you can also whisk in egg white or arrowroot powder but I haven’t tried that. Now I’m thinking if yogurt on its own would be fine since it’s not really being boiled, just heated through in the oven…

  6. Hey, thanks for the shoutout. Great and easy dish you have here, I love eating my spaghetti squash with yogurt – it’s a good combination. I love reading your blog and I continue to be impressed by how far you’ve taken it. All the best from Salt Spring!

  7. It looks so good and eating it right of the shell must be fun! Pinning as I’m trying to gather as many spaghetti squash recipes as I could. I love this stuff so much. The yogurt Alfredo sauce sounds great!

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