This easy recipe for chicken spaghetti squash is your ticket to a simple and supremely satisfying meal. Veggies like spinach and squash team up with succulent shredded chicken and homemade Alfredo sauce to make a perfectly baked flavor bomb!
If you are looking for a simple, satisfying weeknight dinner that is filled with healthy veggies, look no further! This spaghetti squash and chicken recipe is your ticket to success.
It takes about an hour to make, but the steps are incredibly simple and easy to follow. The mozzarella cheese on top takes this spaghetti squash chicken Alfredo from satisfying to ultimately sensational. One bite and your whole family will be hooked!
How to Make Chicken Spaghetti Squash
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 400 degrees F and line a baking sheet with parchment paper or foil.
STEP TWO: Prepare the squash by slicing it lengthwise down the middle. Use a spoon to scoop out the seeds and stringy pieces, then spray the inside of each squash half. Sprinkle with salt and pepper and transfer to the baking sheet, cut side down.
STEP THREE: Poke holes all over the skin of the squash and place in the oven. Allow it to roast for 30-40 minutes. You want the outside to be lightly browned and the flesh to be tender enough to pierce with a fork.
STEP FOUR: When the squash has 10 minutes left in the oven, place a medium saucepan over medium heat. First melt the butter, then add the garlic and cook until fragrant, about 30-60 seconds. Add the flour, stir well, and cook for 2 minutes.
STEP FIVE: Slowly add the milk and whisk until smooth. Simmer for about 3-4 minutes or until the mixture has thickened. Now, stir in the parmesan cheese, Italian seasoning, and lemon juice along with salt and pepper to taste. Mix in the spinach, stirring and letting it wilt. Remove the pan from heat and stir in the shredded chicken.
STEP SIX: Remove the roasted spaghetti squash from the oven and let it cool until you can handle it with your hands. Use a fork to scoop out the noodle-like strands and mix them into the pan with the Alfredo sauce mixture.
STEP SEVEN: Place the hollowed-out squash shells back onto the baking sheet and evenly divide the chicken and spaghetti squash mixture between them. Sprinkle mozzarella cheese over the top and return the baking sheet to the oven.
STEP EIGHT: Bake for 10 minutes, then give the chicken spaghetti squash a nice broil for about 1-2 minutes. You want the cheese to be a nice golden brown. Garnish with fresh parsley and enjoy!
What to Serve With Chicken And Spaghetti Squash
- Garlic Bread in the Air Fryer
- Garlic Cheese Bread
- Stuffed Mushrooms
- Mozzarella Sticks
- Roasted Carrots and Asparagus
- Broccoli and Cauliflower
Variations for Spaghetti Squash Chicken Alfredo
- Use a different sauce. Replace the creamy Alfredo in this chicken spaghetti squash recipe with marinara, pesto, or vodka sauce.
- Switch the protein. Instead of shredded chicken spaghetti squash, try shredded turkey, pork, or sausage. For a vegetarian version, use mushrooms instead.
- Add more veggies. Toss in some of your favorite finely chopped veggies like mushrooms, peppers, onions, kale, broccoli, and more. Just remember you’ll need to fit your mixture into the squash skins to bake.
More Easy Squash Recipes
- Butternut Squash
- Roasted Acorn Squash Recipe
- Air Fryer Acorn Squash
- Squash Casserole
- Stuffed Acorn Squash
- Squash and Zucchini
- Maple Roasted Acorn Squash Slices
Why Is My Baked Spaghetti Squash Watery?
Too much oil, too much salt, or too much time in the oven can all lead to mushy, watery baked spaghetti squash. We definitely want to avoid this for this creamy, casserole-style chicken spaghetti squash recipe.
Only add a light sprinkle of salt and a drizzle of oil before it goes into the oven. Be sure to periodically check on it, poking it with a fork to check tenderness, and take it out as soon as it is easily pierced.
How Do You Pick A Ripe Spaghetti Squash From the Grocery Store?
To pick the very best spaghetti squash, start by looking for a squash with a vibrant yellow color. You want it to be free of any cracks, soft spots, or darkened areas. It’s also a good sign if the spaghetti squash is heavier than it appears. The stem should be firm and dry.
Follow these recommendations, and you’ll pick the perfect squash for this delicious spaghetti squash chicken Alfredo recipe.
Should Spaghetti Squash Be Refrigerated?
Whole, uncut, and uncooked spaghetti squash does not need to be refrigerated. As a winter squash, it can last in a cool, dark pantry for up to 2 months.
However, once you transform your squash into spaghetti squash chicken Alfredo, it should definitely be refrigerated. Store your leftover chicken and spaghetti squash in the refrigerator, in an airtight container, for up to 3-4 days. Reheat in the oven or stovetop for the best results.
Other Casserole Style Recipes You’ll Love:
- Green Bean Casserole
- Chicken and Broccoli Lasagna
- Sausage Green Bean Potato Casserole
- Corn Casserole
- Sweet Potato Casserole
- Hash Brown Casserole
- Crockpot French Toast Casserole
- 1 medium spaghetti squash
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ¼ cup unsalted butter
- 1 ½ teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 2 cups milk or heavy cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon Italian Seasoning
- 2 cups baby spinach
- 2 cups shredded cooked chicken
- ½ cup shredded mozzarella cheese
- Fresh parsley for garnish
- Preheat the oven to 400F. Line a baking sheet with foil or parchment.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits. Spray the inside of the squash with cooking oil spray, and sprinkle with salt and pepper.
- Place the spaghetti squash, cut side down, on the baking sheet and use a fork to poke holes all over it. Roast for 30-40 minutes, or until lightly browned on the outside and mostly fork tender.
- In the last 10 minutes of the roasting time, melt butter in a skillet set over medium heat. Add garlic and cook for 30-60 seconds, until fragrant. Whisk in flour, and cook for 2 minutes. Gradually stream in milk, and whisk until smooth. Gently simmer until thickened, 3-4 minutes. Whisk in Parmesan, lemon juice, Italian seasoning, and salt and pepper to taste. Add spinach and stir, allowing it to wilt, then remove from heat and fold in shredded chicken.
- Remove the spaghetti squash from the oven and, when it’s cool enough to handle, use a fork to scrape out all of the spaghetti-like strands. Stir them into the alfredo mixture.
- Place the hollowed out squash boats back on the baking sheet and divide the mixture evenly between them, then sprinkle mozzarella cheese over the top. Return to the oven and bake for 10 minutes, then broil on high for 1-2 minutes, or until the cheese is golden brown. Serve garnished with fresh parsley.
Amount Per Serving: Calories: 966Total Fat: 60gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 249mgSodium: 1016mgCarbohydrates: 56gFiber: 8gSugar: 26gProtein: 55g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.