by Olena

Chicken Alfredo Spaghetti Squash Boats

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Olena Osipov
5 from 19 votes

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Chicken Alfredo Spaghetti Squash Boats is comfort food made lighter and healthier. This dinner recipe is big on taste, but low on carbs without sacrificing flavor.

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

Chicken Alfredo Spaghetti Squash Boats

Spaghetti Squash Chicken Alfredo

Fall marks squash season! I love finding new ways to incorporate squash into recipes like turkey stuffed acorn squash or spaghetti squash casserole.

But who can resist spaghetti squash boats with cheesy chicken in a creamy Alfredo sauce for a delicious, low carb dinner?!

In this recipe, tender spaghetti squash replaces traditional pasta and pressure cooker pasta.

Heavy cream is substituted for healthier Greek yogurt. But I promise, the taste remains creamy! The sauce is full of garlic and freshly grated Parmesan cheese flavors.

Spaghetti squash chicken alfredo is true fall comfort food made in a healthy way!

Ingredients for Chicken Alfredo Spaghetti Squash Boats

  • Spaghetti squash: The recipe calls for 1 medium spaghetti squash. You can also use 2 smaller spaghetti squash.
  • Chicken: I use shredded chicken breast. You can also use store bought cooked chicken (although it’s very high in sodium and usually preservatives), or grilled or poached chicken.
  • Alfredo sauce: Greek yogurt, parmesan cheese, chicken stock, cornstarch, garlic, salt and pepper.
  • Cheese: Mozzarella cheese for the topping.

How to Make Chicken Alfredo Spaghetti Squash Boats

There is a full recipe card below. 

  • Cook and prep spaghetti squash: Cut spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on baking sheet and bake for 30 minutes. Remove from the oven, cool and then separate strands with a fork. Set aside.
  • Make alfredo sauce: First, saute garlic in a large non-stick skillet until fragrant. Then add chicken stock, cornstarch, salt and pepper. Bring to a boil and simmer until the sauce has thickened. Once removed from the heat, add parmesan cheese and greek yogurt. Stir well.
  • Add chicken to sauce: Stir in the pre-cooked shredded chicken into the sauce, stirring well. shredded chicken in alfredo sauce in deep skillet; spaghetti squash filled with alfredo sauce
  • Combine: Scoop chicken alfredo sauce on top of each spaghetti squash shell. Use a fork to combine the sauce and squash strands.
  • Add topping: Just sprinkle the top of each shell with 2 tbsp of shredded mozzarella cheese.
  • Bake: For 10-12 minutes at 375 degrees F. Then, broil on High for 5 minutes. Serve hot.

How to Store and Reheat

Store: Leftovers can be placed in an airtight container for 1-2 days.

Freeze: Spaghetti squash does NOT freeze well.

Reheat: Reheat in a microwave or in the oven at 375 F for 15 minutes.

More Healthy Chicken Pasta Recipes


Chicken Alfredo Spaghetti Squash Boats

Chicken Alfredo Spaghetti Squash Boats

Chicken Alfredo Spaghetti Squash Boats

Chicken Alfredo Spaghetti Squash Boats is comfort food made lighter and healthier. This dinner recipe is big on taste, but low on carbs without sacrificing flavor.
4.95 from 19 votes
Print Save Rate
Course: Dinner
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2 servings
Calories: 672kcal
Author: Olena Osipov


  • 1 medium spaghetti squash*
  • 2 large garlic cloves
  • 1 tbsp olive oil extra virgin
  • 3/4 cup chicken stock low sodium
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • Ground black pepper to taste
  • 1/2 cup 2 oz Parmesan cheese, grated
  • 3/4 cup plain Greek yogurt
  • 2 cups 6 oz cooked chicken breast, shredded
  • 1/4 cup Mozzarella cheese shredded


  • Cook squash: 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.
  • Make sauce: 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.
  • Assemble and bake boats: Reduce oven temperature to 375 degrees F. Using a fork, separate spaghetti squash into strands leaving them inside the shells.
  • Scoop chicken alfredo filling 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 cheese, 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.

Store: Refrigerate covered for up to 1 - 2 days. Do not freeze.


    *I recommend using 2 small spaghetti squash (cut nutrition info in half, if doing so). A half of a medium spaghetti squash 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.


    Serving: 1shell | Calories: 672kcal | Carbohydrates: 41g | Protein: 59g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 143mg | Sodium: 1274mg | Potassium: 873mg | Fiber: 7g | Sugar: 17g | Vitamin A: 997IU | Vitamin C: 11mg | Calcium: 580mg | Iron: 3mg
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    46 comments on “Chicken Alfredo Spaghetti Squash Boats

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    1. 4 stars
      5 starts for flavor, 3 for appearance = 4 stars total. I don’t know what I did wrong, but my dish was very watery. I used canned and drained chicken breasts, which I finely shredded. (Maybe the canned chicken is the reason for the runny texture.) I’ll try it again and add a tablespoon of cornstarch and see if that makes a difference in the texture. However, the FLAVOR was shockingly rich and delicious! I admit, I was hesitant about the Greek yogurt becoming a flavorful sauce; so, I’m sorry I doubted you! 🙂 I’ll definitely try this again! I’m looking forward to leftovers for lunch!

    2. 5 stars
      This was delicious! I was very happy that it satisfied the desire for a creamy alfredo sauce without any butter or heavy cream! So good!

    3. 5 stars
      Delicious! The yogurt gives the sauce that extra little tang that really puts it over the top (in my humble opinion)!

    4. 5 stars
      This is sooo good! Hubby had no idea it was yogurt based! Winner! Sent to my bf and she loves also! Never rated a recipe before either!

    5. 5 stars
      I just sent this recipe to my son because it’s easy and OMG so delicious …. thank you, thank you, thank you ?
      PS…. this is actually the first comment I have ever left ??

    6. 5 stars
      This is a great recipe! Since I am a vegetarian I used vegetable stock instead of chicken stock and did not add any meat and it was still very satisfying. Will definitely make this again!

    7. 5 stars
      Didn’t have mozzarella so used shredded cheddar instead. Outstanding taste! Very satisfying / filling. Will definitely make again and again.

    8. 5 stars
      Made this recipe tonight for supper. The sauce turned out perfectly. I was a bit nervous as I don’t like yogurt but blending it with the parmesan, chicken stock and garlic it was not overpowering. Very filing and delicious.

    9. 5 stars
      Love this recipe – it is so good! I had left overs, so that was m6 lunch th3 next day and I added some cooked shrimp and a shot of hot sauce- delicious!

    10. 5 stars
      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!! ???

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

    12. 5 stars
      I made this recipe tonight, definitely a keeper… I did add mushrooms and broccoli. Thanks so much for the recipe

    13. 5 stars
      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! 🙂

    14. 5 stars
      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.

    15. 5 stars
      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…

    16. 5 stars
      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!

    17. 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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