Chicken Alfredo Spaghetti Squash Boats

Serves

2

Total Time

35 min

Difficulty

Easy

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Half of a chicken alfredo spaghetti squash boat.

Recipe-

Summary

limiting carbs doesn’t mean you have to give up your favorite foods! whether you’re trying to decrease your sugar intake for health reasons, or if you just want to try something different, spaghetti squash is a delicious alternative to pasta that pairs well with almost any sauce. this decadent chicken alfredo is so satisfying, you won’t even realize you’re eating a low-carb, high-protein meal. the rich and creamy homemade alfredo sauce sneaks in extra protein by using blended cottage cheese as its base. to make this recipe even easier, i used frozen broccoli, but feel free to roast some florets in the oven if you’re feeling ambitious.

there are a few methods to prep your spaghetti squash boats. while you could cut the raw squash in half (be careful- this can be really difficult!) and bake in the oven until tender, i’ve found that the easiest way to prepare it is in the microwave- just remember to pierce it a few times with a fork to allow it to release steam as it cooks! depending on your microwave, a smaller squash should be finished in about 15 minutes, while a larger squash may take closer to 20 minutes. once cooked, let it cool for a few minutes before cutting it in half. once you remove the seeds and pulp, you’re ready to take a fork and shred the squash into those beautiful spaghetti-like strands.

Ingredients

  • 1 spaghetti squash
  • 2 boneless skinless chicken breasts
  • 2 tbsp. olive oil
  • 2 cups broccoli, cooked
  • 1 (16 oz.) container cottage cheese
  • ¼ cup whole milk
  • ¾ cup parmesan cheese, shredded
  • seasonings to taste
    • onion powder
    • garlic powder
    • paprika
    • italian seasoning
    • salt and pepper
  • fresh parsley, to garnish

Instructions

  1. begin by preparing the spaghetti squash. pierce with a fork several times before placing whole squash in the microwave for 15-20 minutes. (if oven-roasting, carefully slice squash in half lengthwise and scoop out the seeds. drizzle with olive oil and bake at 425°F for 25-30 minutes, until fork-tender.)
  2. while squash is cooking, prepare the chicken. season each side with salt, pepper, onion powder, garlic powder, and italian seasoning, then heat oil in a large skillet over medium-high heat. add chicken and cook until golden brown, about 8-10 minutes per side (until internal temperature reaches 165ºF). remove from heat and let rest before slicing.
  3. to make the sauce, season cottage cheese with salt, pepper, onion powder, garlic powder, and italian seasoning, then stir in milk. add mixture to a food processor and blend until smooth. set aside.
  4. remove squash from the microwave and let cool several minutes before slicing lengthwise to create a “boat.” scoop out seeds and shred squash with a fork to create noodle-like strands. top with cooked broccoli and sliced chicken breast, then drizzle with sauce and sprinkle with shredded cheese.
  5. place prepared squash onto a baking sheet and broil for 5 minutes, until the cheese is bubbly and melted. garnish with fresh parsley.

Chicken Alfredo Spaghetti Squash Boats