Chicken Alfredo Spaghetti Squash Boats: Easy Low-Carb Recipe

Looking for a delicious and healthy meal that doesn’t compromise on flavor? These Chicken Alfredo Spaghetti Squash Boats are your answer! They offer all the creamy, comforting taste of classic chicken alfredo, but with a fantastic low-carb twist thanks to the versatile spaghetti squash.

This recipe is perfect for anyone aiming to incorporate more vegetables into their diet without sacrificing their favorite comfort foods. It’s a satisfying dish that’s surprisingly easy to prepare, making it an ideal choice for busy weeknights or a relaxed weekend dinner.

Chicken Alfredo Spaghetti Squash Boats

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• Total Time: 60-65 minutes
• Yield: 4 servings 1x

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Description

These Chicken Alfredo Spaghetti Squash Boats offer a delicious and healthy low-carb twist on classic chicken alfredo. They are satisfying, easy to prepare, and perfect for busy weeknights or a relaxed weekend dinner, incorporating more vegetables without sacrificing flavor.

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Ingredients

Scale 1x2x3x

one medium-sized spaghetti squash, weighing about 2–3 pounds

About 2 cups of cooked chicken, shredded or diced

One cup of heavy cream

Half a cup of freshly grated Parmesan cheese

Two cloves of garlic, minced

Two tablespoons of unsalted butter

One tablespoon of olive oil

Salt and Black Pepper

optional: A couple of tablespoons, chopped, for garnish

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Instructions

1. Preheat your oven to 400 F (200 C). Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits from the center using a spoon. Drizzle the cut sides with olive oil, and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet.

2. Roast the spaghetti squash in the preheated oven for 35-40 minutes, or until the flesh is tender when pierced with a fork. Once tender, remove from the oven and let it cool slightly until it’s comfortable to handle.

3. Once the squash has cooled a bit, use a fork to gently scrape the flesh from the sides of each squash half. It will naturally separate into spaghetti-like strands. Leave a small border of squash flesh attached to the skin to maintain the “boat” shape. Set the scraped squash aside in a bowl.

4. While the squash is roasting or cooling, prepare your alfredo sauce. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and saute for about 1 minute until fragrant, being careful not to burn it.

5. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low and stir in the Parmesan cheese until it’s completely melted and the sauce is smooth and thickened. Season the sauce with salt and pepper to taste.

6. Add the cooked, shredded chicken and the reserved spaghetti squash strands to the alfredo sauce in the saucepan. Stir gently to combine everything, ensuring the chicken and squash are evenly coated with the creamy sauce.

7. Spoon the chicken alfredo mixture evenly back into the hollowed-out spaghetti squash halves. You can sprinkle a little extra Parmesan cheese on top if desired. Return the filled squash boats to the baking sheet and bake for another 10-15 minutes, or until the filling is heated through and bubbly.

8. Carefully remove the boats from the oven. Garnish with fresh chopped parsley, if using, and serve immediately.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Category: main dish
• Method: roasting
• Cuisine: american

Nutrition

• Serving Size: 1 boat

Keywords: chicken alfredo, spaghetti squash, low-carb, healthy, weeknight meal, comfort food, keto, dinner, creamy, easy

What You’ll Love About This Quick And Easy Recipe

This recipe for Chicken Alfredo Spaghetti Squash Boats is a true weeknight hero for so many reasons. First, it’s incredibly satisfying, giving you that rich, creamy alfredo experience without the heavy pasta. It’s perfect for families looking to eat a little healthier, for those following a low-carb or keto diet, or simply anyone who enjoys a flavorful, vegetable-packed meal. You can serve this as a complete meal on its own, making dinner planning a breeze. It’s also a fantastic way to introduce spaghetti squash to picky eaters, as the creamy chicken alfredo filling makes it irresistible. This dish is great for a cozy family dinner, a casual get-together with friends, or even as a meal prep option for lunches throughout the week.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients is straightforward for this comforting dish. Here’s what you’ll need:

• Spaghetti Squash: You’ll need one medium-sized spaghetti squash, weighing about 2-3 pounds. Look for one that feels firm and heavy for its size.
• Cooked Chicken: About 2 cups of cooked chicken, shredded or diced. This is a great way to use up leftover rotisserie chicken, or you can quickly cook and shred some chicken breasts or thighs specifically for this recipe.
• Heavy Cream: One cup of heavy cream is essential for that rich, velvety alfredo sauce. There isn’t a good low-fat substitute here if you want the classic alfredo texture.
• Parmesan Cheese: Half a cup of freshly grated Parmesan cheese. Freshly grated makes a huge difference in flavor and how smoothly it melts into the sauce compared to pre-shredded varieties.
• Garlic: Two cloves of garlic, minced. Fresh garlic provides the best flavor, but you can use half a teaspoon of garlic powder if fresh isn’t available.
• Butter: Two tablespoons of unsalted butter.
• Olive Oil: One tablespoon of olive oil, for roasting the squash.
• Salt and Black Pepper: To taste.
• Fresh Parsley (optional): A couple of tablespoons, chopped, for garnish. This adds a lovely fresh note and a pop of color.

Time Needed From Start To Finish

Preparing these Chicken Alfredo Spaghetti Squash Boats is surprisingly efficient, especially if you have cooked chicken ready to go.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes (mostly inactive time for the squash)
• Total Time: 60-65 minutes

The majority of the cooking time is dedicated to roasting the spaghetti squash until it’s tender, leaving you with plenty of time to prepare the creamy chicken alfredo filling.

How To Make It Step By Step With Visual Cues

Creating these satisfying spaghetti squash boats is a simple process. Follow these steps for a perfect meal every time.

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise. A sharp, sturdy knife is key here. Scoop out the seeds and stringy bits from the center using a spoon. Drizzle the cut sides with olive oil, and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet.
2. Roast the Squash: Roast the spaghetti squash in the preheated oven for 35-40 minutes, or until the flesh is tender when pierced with a fork. The cooking time can vary depending on the size of your squash. Once tender, remove from the oven and let it cool slightly until it’s comfortable to handle.
3. Shred the Squash “Noodles”: Once the squash has cooled a bit, use a fork to gently scrape the flesh from the sides of each squash half. It will naturally separate into spaghetti-like strands. Leave a small border of squash flesh attached to the skin to maintain the “boat” shape. Set the scraped squash aside in a bowl.
4. Make the Alfredo Sauce: While the squash is roasting or cooling, prepare your alfredo sauce. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
5. Combine and Simmer: Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low and stir in the Parmesan cheese until it’s completely melted and the sauce is smooth and thickened. Season the sauce with salt and pepper to taste.
6. Assemble the Filling: Add the cooked, shredded chicken and the reserved spaghetti squash strands to the alfredo sauce in the saucepan. Stir gently to combine everything, ensuring the chicken and squash are evenly coated with the creamy sauce.
7. Fill and Bake the Boats: Spoon the chicken alfredo mixture evenly back into the hollowed-out spaghetti squash halves. You can sprinkle a little extra Parmesan cheese on top if desired. Return the filled squash boats to the baking sheet and bake for another 10-15 minutes, or until the filling is heated through and bubbly.
8. Garnish and Serve: Carefully remove the boats from the oven. Garnish with fresh chopped parsley, if using, and serve immediately.

Easy Variations And Serving Ideas That Fit Real Life

This Chicken Alfredo Spaghetti Squash Boats recipe is wonderfully adaptable to suit different tastes and occasions.

• Kid-Friendly Twists: For younger eaters, you can make the chicken pieces smaller or even use mini meatballs instead of shredded chicken. A sprinkle of mild cheddar cheese on top before the final bake can also make it more appealing. You can also serve a small portion of the chicken alfredo mixture on its own, next to a few spaghetti squash strands, rather than in the “boat” itself, if they’re wary of the squash.
• Protein Swaps: Instead of chicken, consider using cooked shrimp for a seafood alfredo boat, or even browned Italian sausage (mild or spicy, depending on preference). For a vegetarian option, sautéed mushrooms or steamed broccoli florets make excellent additions to the alfredo sauce.
• Add More Veggies: Boost the nutritional content by stirring in some steamed spinach, finely chopped bell peppers, or peas into the alfredo mixture before filling the squash boats.
• Spice It Up: A pinch of red pepper flakes added to the alfredo sauce can give it a subtle kick.
• Cheese Please: While Parmesan is classic, a blend of Italian cheeses like mozzarella and provolone can be added on top for an extra cheesy crust.
• Serving Suggestions: These boats are a complete meal on their own. However, if you want to round out the meal, a simple side salad with a light vinaigrette or some steamed green beans would be perfect. For a heartier meal, a slice of garlic bread (if not strictly low-carb) would be a delicious accompaniment for soaking up any extra sauce.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Here are some common mistakes to watch out for when making Chicken Alfredo Spaghetti Squash Boats:

• Under-roasting the Squash: If the spaghetti squash isn’t roasted long enough, the strands won’t separate easily, and the texture will be too firm. Make sure to roast until it’s easily pierced with a fork. If it still feels tough, give it another 5-10 minutes.
• Over-scraping the Squash: When scraping out the “noodles,” be careful not to scrape too close to the skin. Leaving a thin layer of flesh attached helps the squash maintain its structural integrity as a “boat” and prevents it from collapsing.
• Burning the Garlic: Garlic cooks quickly. When sautéing, keep the heat at medium and stir constantly for just about a minute until it’s fragrant. Burnt garlic will turn bitter and can ruin the flavor of your sauce.
• Over-reducing the Alfredo Sauce: While you want the sauce to thicken, don’t let it simmer for too long or on too high a heat, as it can become overly thick or even break. A gentle simmer is all you need for the cream to reduce slightly and the cheese to melt smoothly.
• Using Pre-shredded Parmesan: Pre-shredded Parmesan often contains anti-caking agents that can make your alfredo sauce grainy or prevent it from melting smoothly. Freshly grated Parmesan is always recommended for the best texture and flavor.
• Over-salting: Remember that Parmesan cheese is naturally salty. Season your sauce with salt and pepper to taste *after* the cheese has been incorporated, and adjust as needed.

How To Store It And Make It Ahead Without

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.