by Olena

Chicken Alfredo Spaghetti Squash Boats

by Olena

5 from 7 reviews

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 and butter chicken spaghetti squash boats.

Chicken Alfredo Spaghetti Squash Boats

Spaghetti Squash Chicken Alfredo

Fall marks squash season! 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.

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 Squash Recipes

Chicken Alfredo Spaghetti Squash Boats

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Chicken Alfredo Spaghetti Squash Boats

Chicken Alfredo Spaghetti Squash Boats

5 from 7 reviews

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.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Oven and Stove
  • Cuisine: North American
Scale

Ingredients

  • 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

Instructions

  1. Cook squash: Preheat oven to 400 F degrees F. Cut spaghetti squash in half lengthwise and scoop the seeds out.
  2. Place cut side down on a baking sheet lined with parchment paper and bake for 30 minutes.
  3. Remove from the oven and let cool until safe to the touch, about 15 minutes.
  4. 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.
  5. 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.
  6. Remove from heat, add Parmesan cheese and stir until smooth and cheese has melted.
  7. Add Greek yogurt and stir again until smooth. Add chicken and stir to combine. Set aside.
  8. Assemble and bake boats: Reduce oven temperature to 375 degrees F. Using a fork, separate spaghetti squash into strands leaving them inside the shells.
  9. 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.
  10. 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.
  11. 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.

Notes

*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.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

40 comments on “Chicken Alfredo Spaghetti Squash Boats

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

  2. 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!

  3. 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 ??

  4. 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!

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

  6. 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.

  7. 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!

  8. 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!! ???

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

  10. 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! 🙂

  11. 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.

  12. 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…

  13. 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!

  14. 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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