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Enjoy chicken alfredo lightened-up in these cheesy spinach-loaded spaghetti squash boats!
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4.34 from 3 votes

Spinach Chicken Alfredo Spaghetti Squash Boats

Enjoy chicken alfredo lightened-up in these cheesy spinach-loaded spaghetti squash boats!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings (2 per boat)
Calories 445kcal

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

Serving: 1g | Calories: 445kcal | Carbohydrates: 9.8g | Protein: 38g | Fat: 28.5g | Saturated Fat: 15.6g | Polyunsaturated Fat: 12.9g | Cholesterol: 125mg | Sodium: 509mg | Fiber: 1g | Sugar: 3.7g