Chicken Alfredo Stuffed Spaghetti Squash Recipe

If you’re anything like me, the hunt for comforting but lighter dinner options is real. That’s why this Chicken Alfredo Stuffed Spaghetti Squash Recipe quickly became a favorite in my kitchen. It’s creamy, cheesy, packed with tender chicken, and the perfect way to enjoy Alfredo in a low-carb, veggie-packed package. Stick with me and I’ll share all my tips so you nail this one from the first try!

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Ingredients You’ll Need

The ingredients here balance out rich and savory flavors with fresh textures. The spaghetti squash is your vegetable hero, and the cheeses bring that creamy, melty magic. When shopping, look for a firm, medium-sized squash for even cooking.

• Spaghetti squash: Choose one with a hard, unblemished rind and about 2-3 pounds for perfect portioning.
• Garlic: Fresh cloves pack way more flavor than powders here—trust me.
• Oil: Use a neutral oil like canola or avocado for sautéing garlic without overpowering flavors.
• Chicken broth: Low sodium lets you control the saltiness of the sauce better.
• Cornstarch: A little thickening magic to get just the right creamy sauce consistency.
• Salt and pepper: Basic but essential to enhance every element.
• Parmesan cheese: Freshly grated is key for a nutty, authentic flavor that melts nicely.
• Plain yogurt: Greek or regular works; adds creaminess with a slight tang that balances richness.
• Cooked chicken breast: Shredded—great use for leftovers or rotisserie chicken.
• Mozzarella cheese: For that bubbly, gooey topping that takes the dish over the top.

Variations

I love how versatile this Chicken Alfredo Stuffed Spaghetti Squash Recipe is. Over time, I’ve tweaked it a bit, and I encourage you to do the same based on what you love or what’s in your pantry.

• Vegetarian Version: Swap the chicken for sautéed mushrooms and spinach, and you’ll still have plenty of comforting protein from the yogurt and cheese.
• Spicy Kick: Adding red pepper flakes or a dash of cayenne to the sauce livens it right up—my family loves this little twist.
• Dairy-Free Alternative: Use a dairy-free yogurt and dairy-free cheese options; just keep an eye on melting times.
• Herb Boost: Stir in fresh basil or parsley into the filling for a pop of freshness every single time I make it.

How to Make Chicken Alfredo Stuffed Spaghetti Squash Recipe

Step 1: Roasting the Spaghetti Squash to Perfection

Start by preheating your oven to 375°F (190°C). I like cutting the squash lengthwise—it’s easier to scoop out that stringy flesh later. Don’t skip scooping out the seeds before roasting! Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 30-40 minutes until the skin turns dark and glossy and you can easily scrape the flesh into strands with a fork. Just be sure not to overcook; the strands should still hold their shape and have a slight bite, not mushy.

Step 2: Making That Creamy Alfredo Sauce

While the squash cools, heat a large skillet over medium heat and add your oil. Toss in the minced garlic and sauté it for 1-2 minutes until fragrant—but be careful not to burn it, or you’ll get a bitter flavor. Then, whisk in the chicken broth, cornstarch, salt, and pepper until smooth. Bring it to a boil, then reduce heat and let it simmer for a couple of minutes until the sauce thickens slightly.

Once off the heat, stir in the Parmesan cheese until it melts entirely, and then fold in the yogurt for that signature creamy richness. Finally, add the shredded chicken and mix everything well. This sauce is my personal favorite because it blends fresh, tangy, and cheesy notes beautifully.

Step 3: Filling and Baking the Squash Shells

With a fork, separate the roasted spaghetti squash into strands, but keep it all inside the shells. Spoon your luscious chicken Alfredo filling over the squash, using the fork to gently mix the sauce into the strands so every bite is saucy and flavorful. Then sprinkle the shredded mozzarella on top; this is the crown jewel that melts gorgeously under heat.

Place the stuffed shells in a baking dish, bake them for 10-12 minutes until bubbly, and finish with a quick broil to get that ideal golden-brown cheese crust. Keep a close eye while broiling so it doesn’t burn—that quick flash under the broiler really amps up the taste and presentation.

How to Serve Chicken Alfredo Stuffed Spaghetti Squash Recipe

Garnishes

I usually sprinkle chopped fresh parsley or a little extra grated Parmesan on top—it brightens up the rich flavors and adds a lovely pop of color. Sometimes I add cracked black pepper or a sprinkle of red pepper flakes if I’m feeling adventurous.

Side Dishes

Pair this stuffed squash with a simple mixed green salad tossed with a light vinaigrette or roasted garlic broccoli. These sides add crunch and freshness that balance the creamy richness of the dish perfectly.

Creative Ways to Present

For special occasions, I like serving the stuffed shells right in their roasted squash halves on individual plates. Garnishing with edible flowers or a drizzle of balsamic glaze makes it feel extra fancy without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they stay great for about 3-5 days. This recipe reheats beautifully, which makes it perfect for planning weekday meals.

Freezing

I usually don’t freeze the stuffed spaghetti squash because the texture can change after thawing, especially the veggies. The sauce can split slightly too. So, I stick to fresh or refrigerated leftovers for best results.

Reheating

Reheat leftovers in the oven at 350°F wrapped in foil until warmed through to keep the squash moist. Microwave works too but use short bursts to avoid drying out the cheese or yogurt sauce.

FAQs

Final Thoughts

This Chicken Alfredo Stuffed Spaghetti Squash Recipe has become an absolute staple in my meal rotation because it feels indulgent but is surprisingly wholesome. Whether you’re craving something creamy and cheesy after a long day or want to impress family without hours in the kitchen, this recipe’s got you covered. I hope you enjoy making it as much as I do—once you try it, it might just become your go-to comfort meal too!

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