Chicken Alfredo Spaghetti Squash (Print-Friendly Version)

Spaghetti squash and chicken in a creamy Parmesan Alfredo sauce, baked until bubbly and topped with mozzarella.

# Ingredients:

→ Squash

01 - 1 small-medium spaghetti squash, halved and seeded
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Pepper, to taste

→ Sauce

05 - 2 tablespoons butter
06 - 3 cloves garlic, minced
07 - 2 tablespoons all-purpose flour
08 - 1 ½ cups whole milk
09 - ½ teaspoon salt
10 - ¼ teaspoon pepper
11 - ½ cup freshly shredded parmesan cheese
12 - 1 cup shredded and cooked chicken
13 - ½ cup mozzarella cheese
14 - Chopped parsley, for garnish

# Steps:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with foil and spray with cooking spray. Drizzle olive oil over the halved squash and lightly season with salt and pepper. Place the squash open-side down on the prepared baking sheet and bake for 35-45 minutes, or until fork tender.
02 - Remove the squash from the oven and let it cool for 15-20 minutes.
03 - Reduce oven temperature to 350°F (175°C). In a large saucepan over medium heat, melt the butter. Add minced garlic and flour, whisking continuously for 2 minutes. Slowly pour in the milk while whisking. Reduce heat to medium-low, add salt and pepper, and bring to a simmer. Continue whisking until the sauce thickens. Add parmesan cheese and whisk until melted.
04 - Using a fork, remove the flesh of the spaghetti squash and separate it into strands. Add the spaghetti squash and cooked shredded chicken to the prepared sauce and toss to combine.
05 - Spoon the mixture back into the empty squash shells. Top each with mozzarella cheese and place back on the baking sheet. Bake for about 10 minutes. Switch the oven to broil on high and broil for about 90 seconds, or until the cheese is melted and slightly browned. Watch carefully to avoid burning.
06 - Remove the squash from the oven, garnish with chopped parsley if desired, and serve warm.

# Notes:

01 - For easier handling, let the baked squash cool before separating the flesh into strands.

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