Description
Hey friend! Olivia here, ready to turn a cozy dinner into a creamy, feel-good favorite. This Spaghetti Squash Chicken Alfredo swaps pasta for golden roasted squash “noodles” tossed with juicy chicken, tender broccoli, and a dreamy homemade Alfredo sauce. It’s lighter, secretly veggie-packed, and guaranteed to win over skeptics—one cheesy bite at a time. Grab your squash and let’s make comfort food that loves you back!
Ingredients
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3 large spaghetti squash
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Olive oil
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2.5–3 lbs chicken breasts, halved
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1.5 lbs broccoli florets
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Salt & pepper
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6 tbsp butter (or vegan butter)
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12 garlic cloves, minced
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6 tbsp flour (or GF blend)
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6–7 cups whole milk (or part cream/plant milk)
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¾ cup freshly grated Parmesan
Instructions
1️⃣ Roast Squash: Preheat oven to 400°F (200°C). Halve squash, scoop seeds, rub with oil, season, and roast cut-side down for 30–40 mins. Cool, then scrape strands.
2️⃣ Cook Chicken: Season well. Sear in a skillet, 4–5 mins per side until 165°F. Rest, then dice.
3️⃣ Prep Broccoli: Steam or sauté until crisp-tender. Shock in ice water for bright color.
4️⃣ Make Alfredo: Melt butter, sauté garlic 1 min. Whisk in flour 2 mins. Slowly whisk in milk. Simmer 5–7 mins until thick. Stir in Parmesan. Season to taste.
5️⃣ Combine: Mix squash strands, chicken, broccoli, and sauce. Fill squash shells or a baking dish. Top with extra Parm.
6️⃣ Broil: Broil 3–5 mins until golden and bubbly. Serve hot!
Notes
Tips
✔️ For less moisture, press squash strands before mixing.
✔️ Pesto swirl = next-level flavor!
✔️ Use rotisserie chicken for speed.
- Prep Time: 15 mins
- Cook Time: 40 mins
Nutrition
- Calories: 470 cal Per Serving
- Fat: 25g
- Carbohydrates: 22g
- Protein: 38g