Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Alfredo Stuffed Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 50 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 7 minutes
  • Total Time: 1 hour 27 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Fat

Description

This Chicken Alfredo Spaghetti Squash recipe offers a wholesome twist on a classic creamy Alfredo dish by using roasted spaghetti squash as a low-carb pasta alternative. Tender, seasoned chicken breasts and fresh broccoli are baked alongside the squash, and a rich, homemade Alfredo sauce made with cottage cheese, milk, broth, butter, and Parmesan cheese complements the dish perfectly. This meal is comforting, healthy, and satisfying—ideal for a cozy weeknight dinner or meal prepping.

Ingredients

Vegetables & Protein

  • 1 medium spaghetti squash (about 3-3.5 lbs)
  • 1 1/4 pounds chicken breasts
  • 2-3 cups chopped broccoli

Seasonings & Oils

  • 2 Tablespoons avocado oil (divided)
  • 1 1/2 teaspoons Italian seasoning (for chicken)
  • 1 1/2 teaspoons salt (divided)
  • 4 teaspoons minced garlic
  • 2 1/2 teaspoons Italian seasoning (for sauce)
  • 1/2 teaspoon salt (for sauce)
  • 1/2 teaspoon pepper

Sauce Ingredients

  • 2/3 cup cottage cheese
  • 3 Tablespoons milk
  • 3-4 Tablespoons broth (chicken or vegetable)
  • 3 Tablespoons butter
  • 2/3 cup grated Parmesan cheese
  • 2 Tablespoons chopped chives
  • More Parmesan (optional, to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees F to prepare for roasting the spaghetti squash and baking the chicken and broccoli.
  2. Cut Squash: Carefully cut the spaghetti squash in half lengthwise and scoop out all the seeds to create two squash boats.
  3. Arrange Squash: Pour a 1/4 inch layer of water into a casserole dish or baking pan and place each squash half cut-side down in the dish.
  4. Roast Squash: Roast the squash for 10 minutes. This initial roasting softens the squash and gets it ready while you prep other ingredients.
  5. Season Chicken: Coat the chicken breasts with 1 tablespoon of avocado oil and 1 1/2 teaspoons Italian seasoning, then place them on one side of a large baking sheet.
  6. Season Broccoli: On the opposite side of the baking sheet, spread out the chopped broccoli and toss it with the remaining 1 tablespoon of avocado oil and salt to taste.
  7. Bake Broccoli & Chicken: Place the baking sheet with chicken and broccoli on a separate oven rack and bake alongside the spaghetti squash for 35-40 minutes, until the squash is soft and the chicken is fully cooked.
  8. Blend Sauce: While the squash and chicken are baking, blend together the cottage cheese, milk, broth, minced garlic, Italian seasoning, salt, and pepper until smooth to form the Alfredo sauce base.
  9. Melt Butter and Simmer Sauce: In a pan over medium-high heat, melt the butter, then add the blended sauce mixture. Simmer gently for 5-7 minutes until it starts to thicken, then remove from heat and whisk in the grated Parmesan cheese. Keep the sauce warm.
  10. Shred Chicken: Once cooked, shred or dice the chicken breasts into small, bite-sized pieces.
  11. Pull Squash Strands: Using a fork, scrape the flesh of the roasted spaghetti squash to create noodle-like strands.
  12. Toss Chicken and Sauce: Add the shredded chicken pieces to each spaghetti squash half, then pour the warm Alfredo sauce over the top evenly.
  13. Add Parmesan and Bake to Melt Cheese: Sprinkle additional Parmesan cheese on top, then lower the oven temperature to 350 degrees F and bake the assembled dish for 10 minutes, until everything is heated through and the cheese melts beautifully.
  14. Garnish and Serve: Garnish with freshly chopped chives or your favorite herbs. Serve hot, enjoy immediately, or freeze portions for later use.

Notes

  • Using avocado oil adds a mild flavor and high smoke point suitable for roasting and baking.
  • You can substitute broccoli with other favorite vegetables like asparagus or kale if desired.
  • The cottage cheese in the sauce provides creaminess with less fat compared to heavy cream.
  • Make sure the spaghetti squash is fully cooked and tender before shredding to get the best noodle texture.
  • Adjust seasoning of the sauce to taste, adding more salt, pepper, or Parmesan as preferred.
  • This dish reheats well and can be stored in the freezer for up to 3 months.

Find it online: https://dishmelt.com/chicken-alfredo-stuffed-spaghetti-squash-recipe/