Enjoy chicken alfredo lightened-up in these cheesy spinach-loaded spaghetti squash boats!
Team Spaghetti Squash all the things is BACK. And fancy that, it’s covered in chicken alfredo and cheeeeeese. Just what my and your Tuesday ordered.
So let’s talk about our Tuesday goals today: devour every molecule of the chicken alfredo spaghetti squash boats and leave no evidence behind. Nothing to see here.
I might be a liiiiitle biased against these since I have a passion for all the creamy things, but honestly, ANYTHING is destined to be amazing when you throw chicken alfredo into the partaaay.
Case-in-POINT. —> Observe conclusive evidence below. —>
Bye, diet. It’s been real. 😉
This definitely isn’t my first rodeo with spaghetti squash, y’all. To be honest, the first one that YOU saw was only three weeks ago, but I’ve secretly been going completely nuts behind the scenes with spaghetti squash. We’re talking two-ish times per week for dinner complete with emergency trips to the store every so often when I accidentally eat it all.
Wait, it’s not just me, though. My mom is equally guilty of this Obsessive Spaghetti Squash Binge Disorder.
Let us review what all’s going on for Team SS today…
Homemade lighter alfredo sauce —> Chicken. —> Spinach (green automatically = health food. Go with it) All of the above meets previously-cooked spaghetti squash boats….
Cheese enters the picture and the rest is history. Gone without a trace. See yaaa.
You might want to seriously consider buying your grocery store out of all the spaghetti squash you can carry. Undoubtedly, you are going to find yourself making this chicken alfredo spaghetti squash morning, noon, and night.
And I’m already right there with you, so feel no shame, friends. 🙂
Now…uh, the minuscule amount of leftovers call my name and I must listen.
Spinach Chicken Alfredo Spaghetti Squash Boats
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Ingredients
- 1 tablespoon olive oil
- 1 medium spaghetti squash halved and seeded
- 2 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons white whole wheat flour
- 1-1/4 cups milk
- 1/4 cup half-and-half
- 1/4 teaspoon ground nutmeg
- 1/3 cup grated Parmesan cheese
- 2 cups cooked diced chicken
- 2 cups baby spinach roughly chopped
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400F. Drizzle olive oil over cut side of spaghetti squash halves and place upside-down on a baking sheet. Bake spaghetti squash at 400F 30-40 minutes or until tender. Remove from oven and once cool enough to handle, use a fork to shred inside of boats into spaghetti strands. Set aside.
- In a medium saucepan over medium-high heat, saute garlic in butter until just fragrant. Whisk in flour until smooth, then gradually add milk and half-and-half, whisking constantly until combined. Bring sauce to a simmer over medium-high heat, stirring occasionally until thickened. Remove from heat and stir in nutmeg, Parmesan, chicken, spinach, and salt and pepper to taste.
- Divide chicken alfredo sauce between the two spaghetti squash boats and gently toss with fork until filling is combined. Divide cheddar cheese between the two boats, sprinkling evenly on top.
- Bake spaghetti squash boats an additional 15-20 minutes at 375F until cheese is melted and filling is bubbly. Enjoy spaghetti squash right away!
Nutrition
Gayle @ Pumpkin 'N Spice says
So I’m embarrassed to admit that I’ve never had spaghetti squash before, BUT I totally want to after seeing this recipe. I absolutely LOVE anything with chicken alfredo! What a creative dish, Sarah! Sounds so good!
Sarah says
What?? Girl, change that ASAP and go get yourself some spaghetti squash! And prepare for your life to change forever. 😉
Annie says
So much cheesy goodness in this delicious boats!!
Sarah says
The more cheese the better right?? 😉
Melanie @ Gather for Bread says
Healthy and delicious. Plus they’re super pretty. All around winner!
Sarah says
Right? Total dinner winner. 😀 Thanks Melanie!
Puja Darshan says
Nice click Sarah…
Sarah says
Thank you Puja!! 🙂
marcie says
I’m crazy about spaghetti squash! I make it behind the scenes all the time but sadly haven’t gotten a recipe to the blog yet. 🙁 I love that you did this fun chicken alfredo version — this looks so cheesy and delicious!
Sarah says
Glad I’m not the only one spaghetti squash crazy around here! Haha! Thanks friend! xoxo
Ami@NaiveCookCooks says
Sarah this looks divine!! Looks so delicious!
Sarah says
Thanks so much Ami!
Adri says
I LOVE spaghetti squash, and this recipe sounds so good. I must try it! I had to laugh when you said you had made emergency runs to the market for spaghetti squash. I know just what you mean. The vegetable is so good, so satisfying, so easy to prepare,and so guilt-free, who can resist?
Sarah says
Haha! I’m glad it’s not just me who has to make those special spaghetti squash errands! LOL. Thanks Adri!
Kelly // The Pretty Bee: Allergy Friendly Eats says
Spaghetti squash is my favorite! This looks like a wonderful way to enjoy it!
Sarah says
Mine too without a doubt. 😉 Thanks Kelly!
Christin@SpicySouthernKitchen says
Now that’s a spaghetti squash boat! Sounds totally amazing! 🙂
Sarah says
Thanks so much friend!!
Rachel @ Bakerita says
I’m loving your spaghetti squash recipes! This sounds so delicious – so creamy with the alfredo sauce! I’ve got to try this for dinner soon 🙂
Sarah says
Yes, you SO need to add this one to your dinner menu, Rachel! It’s seriously the bomb. 😉
Natalie @ Tastes Lovely says
Well don’t these look AMAZING! The healthy spaghetti squash totally cancels out the alfredo sauce, right? *wink, wink*
Sarah says
Oh, totally! At least that’s what I’m telling myself. 😉
Jean says
Is there a substitution for the wheat flour as thickener, as well as the milk and half and half? Almond milk ok?
Sarah says
You could use all-purpose flour or cornstarch, Jean. Almond milk would work, but make sure you use unsweetened.
pggy ealy says
can you substitute store bought afredo sauce for this recipe