Chicken Alfredo Spaghetti Squash Boats

How to Make Chicken Alfredo Spaghetti Squash Boats

1. Roast the spaghetti squash

   Preheat your oven to 400°F and line a large baking sheet with parchment paper or foil for easy cleanup.

   Carefully slice each spaghetti squash in half lengthwise, then scoop out and discard the seeds and stringy pulp.

   Brush the cut sides with olive oil, then sprinkle evenly with sea salt and black pepper.

   Place the squash halves cut side down on the baking sheet and roast for 30 to 40 minutes, until very tender.

   Let the squash cool just until safe to handle, but keep the shells intact for stuffing later.

2. Season and cook the chicken

   While the squash roasts, pat the chicken breasts dry with paper towels so they sear nicely.

   In a small bowl, mix sea salt, garlic powder, onion powder, black pepper, and chicken bouillon.

   Rub the seasoning mixture all over the chicken breasts, coating both sides evenly.

   Heat olive oil in a large skillet over medium heat, then add the chicken in a single layer.

   Cook the chicken for 5 to 7 minutes per side, until golden and the center reaches 165°F.

   Transfer the chicken to a cutting board, rest for 5 minutes, then dice or shred into bite sized pieces.

3. Make the light Alfredo sauce

   Use the same skillet or a medium saucepan, and heat the olive oil over medium heat.

   Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.

   Sprinkle in the flour and cook, stirring, for 1 minute to remove the raw taste.

   Slowly whisk in the chicken broth, pouring a little at a time to avoid lumps.

   Simmer the sauce for 3 to 5 minutes, whisking often, until slightly thickened and smooth.

   Remove the pan from heat and let the sauce cool for 2 minutes so the yogurt does not curdle.

   Whisk in the Greek yogurt, Parmesan, sea salt, black pepper, and onion powder until the sauce is creamy.

4. Combine squash, chicken, and sauce

   When the squash is cool enough, use a fork to scrape the flesh into long strands, leaving a sturdy shell.

   Transfer the squash strands to a large mixing bowl and set the empty shells back on the baking sheet.

   Add the diced chicken and the Alfredo sauce to the bowl, then toss gently to coat everything.

   Taste the mixture and adjust the salt or pepper to your liking, adding a splash of broth if too thick.

5. Fill the boats and melt the cheese

   Spoon the chicken Alfredo mixture back into the four squash shells, mounding it slightly if needed.

   Top each stuffed squash half with shredded mozzarella, dividing it as evenly as possible.

   Return the baking sheet to the oven and bake for 8 to 10 minutes, until the cheese is melted.

   If you like browned spots, switch the oven to broil for 1 to 2 minutes, watching closely.

   Let the boats rest for 5 minutes before serving so the filling sets slightly and is easier to eat.