Name: Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 medium-sized spaghetti squash; 2 Tbsp. extra-virgin olive oil; 1/2 cup chopped shallots; 3 garlic cloves, minced; 2 Tbsp. all-purpose flour; 2 cups 2% reduced-fat milk; 2 Tbsp. fresh lemon juice; 1/4 cup grated Parmesan cheese; 1/2 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 2 cups shredded rotisserie chicken; 1/2 cup shredded mozzarella cheese; Finely chopped parsley for garnish

There’s something so satisfying about transforming simple ingredients into a hearty, cozy meal. This Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe is exactly that—a delicious twist on classic Alfredo that feels indulgent but is surprisingly light and nourishing.

The image shows a yellow spaghetti squash half topped with melted, slightly browned cheese with patches of golden brown on the surface. The squash flesh is visible around the edges, showing a tender, stringy texture in light yellow color. There are small green parsley flakes scattered on the melted cheese layer, along with some ground black pepper specks. The squash is placed on a white plate with speckles, sitting on a white marbled surface with a wedge of lemon nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe
Top Tip
How to Serve Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe

Why You'll Love This Recipe

I couldn’t wait to share this Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe with you. It’s my go-to when I want something creamy, comforting, and filling without feeling weighed down. Plus, it sneaks in veggies in a way everyone loves.

Lightened-up comfort food: You get all the rich, creamy Alfredo flavors with a lot less guilt thanks to the veggie-based “pasta.”
Built-in protein boost: Using shredded rotisserie chicken makes cooking a breeze and adds satisfying heartiness.
Simple ingredients, big flavor: Fresh lemon juice and shallots add brightness and depth that truly elevate this classic dish.
Impress without stress: The presentation of stuffed spaghetti squash boats makes it seem fancy, but it’s actually straightforward enough for weeknights.

Ingredients & Why They Work

These ingredients come together in a way that balances creamy, savory, and fresh flavors—making each bite so satisfying. Plus, it’s easy to find everything at your local market.

Flat lay of a halved medium spaghetti squash showing bright yellow spaghetti-like strands inside, a small white bowl of golden extra-virgin olive oil, a small white bowl filled with finely chopped pale purple shallots, three whole garlic cloves with papery white skins, a small white bowl of pale beige all-purpose flour, a small white bowl of creamy 2% milk, a small white bowl with fresh light yellow lemon juice, a small white bowl of grated pale yellow Parmesan cheese, a small white bowl of coarse kosher salt crystals, a small white bowl of freshly ground black pepper, a pile of shredded white rotisserie chicken meat, a small mound of shredded white mozzarella cheese, and a few sprigs of finely chopped fresh green parsley all neatly arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Spaghetti Squash: The star base of this recipe; roasting it creates those delicate strands that mimic pasta perfectly.
Extra-Virgin Olive Oil: Used for sautéing shallots and garlic, adding subtle richness.
Shallots: Milder and sweeter than onions, they melt down in the sauce giving a gentle, sweet aroma.
Garlic Cloves: Freshly minced for that classic depth of flavor.
All-Purpose Flour: Helps thicken the sauce for that creamy Alfredo texture.
2% Reduced-Fat Milk: Keeps the sauce creamy but lighter than heavy cream.
Fresh Lemon Juice: Adds a bright zing that cuts through the richness and wakes up the dish.
Parmesan Cheese: The quintessential nutty, salty star that makes an Alfredo sauce sing.
Kosher Salt and Black Pepper: Essential for seasoning and balancing flavors.
Shredded Rotisserie Chicken: Convenient and flavorful protein that saves cooking time.
Shredded Mozzarella Cheese: Provides melty goodness on top, making the dish irresistibly cheesy.
Fresh Parsley: The fresh herb garnish that brings a pop of color and a bit of herbaceous brightness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe is—you can tweak it however you like to fit your mood or dietary needs. I often switch up the cheese or toss in some veggies for extra color and nutrients.

Dairy-free Variation: I’ve made this recipe swapping milk for almond milk and Parmesan for nutritional yeast, plus vegan shredded cheese—it’s just as comforting with a different twist.
Spice It Up: Sometimes I add a pinch of red pepper flakes for a little heat that balances the creaminess beautifully.
Extra Veggies: Throw in some sautéed mushrooms, spinach, or broccoli with the chicken to sneak in some greens without overpowering the flavors.

Step-by-Step: How I Make Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe

Two halves of yellow spaghetti squash are filled with a creamy, melted cheese mixture that is slightly browned on top with some green herb bits sprinkled over it. One half is on a white plate with an orange saucer underneath and the other is in the background. The cheese layer is thick and bubbly, covering soft, shredded squash inside the bright yellow shell. A fork lifting a stringy, cheesy bite from one half shows melted, stretchy cheese mixing with tender squash. The whole scene is set on a white marbled surface with wedges of lemon in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Roast Your Spaghetti Squash

Start by preheating your oven to 400°F. Carefully cut the spaghetti squash lengthwise—it’s usually a bit intimidating at first, but a large, sharp knife does the trick. Lightly coat the inside with cooking spray to prevent sticking, and place it cut-side down on a baking sheet. Roast for 30 to 40 minutes until the flesh is tender when pierced with a fork. Let it cool slightly so you can handle it safely.

Step 2: Sauté Shallots and Garlic for the Sauce

While the squash roasts, heat olive oil in a large skillet over medium heat. Add the chopped shallots and minced garlic; cook for about 3 minutes until soft and fragrant. This little step fills your kitchen with such a welcoming aroma—one of my favorite parts.

Step 3: Make the Creamy Alfredo Sauce

Sprinkle the flour into the skillet and cook it with the shallots and garlic for about 2 minutes, whisking constantly. Slowly pour in the milk while whisking to avoid lumps. Bring the sauce to a gentle simmer and let it thicken for 3 to 4 minutes, stirring often. Then add fresh lemon juice, Parmesan, salt, and black pepper. Remove from heat and stir in the shredded chicken. This sauce is rich but lighter than traditional Alfredo, and the lemon really brightens it.

Step 4: Combine Spaghetti Squash Strands with Sauce

Once the squash is cool enough, scrape out and discard the seeds. Then use a fork to gently rake out all the spaghetti-like strands and fold them into the chicken Alfredo sauce gently. This is where the magic happens—it looks like a creamy, chicken-stuffed pasta, but it’s all healthy and homemade.

Step 5: Fill, Top, and Bake to Perfection

Spoon the creamy mixture back into the empty squash shells evenly. Then sprinkle shredded mozzarella cheese on top. Pop them back in the oven for 10 minutes, just long enough for the cheese to melt. For that perfect golden, bubbly finish, switch your oven to broil on high and broil for 2 minutes—keep a close eye so it doesn’t burn. Finally, sprinkle with fresh parsley for a beautiful finish.

Top Tip

Over time, I’ve learned some hacks that make this Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe foolproof every time. These tips took me from “meh” to “wow” moments, and I hope they help you too!

Cutting the Squash: Use a sturdy knife and place the squash on a damp towel to prevent slipping—it really makes the job safer and easier.
Perfect Sauce Thickness: Don’t rush simmering the sauce; low and slow thickening gives you that creamy texture without lumps.
Broil with Caution: Broiler heat is intense so stand close and watch the cheese—it can go from golden to burnt in seconds.
Chicken Choice: Rotisserie chicken adds great flavor and saves you time, but shredded leftover chicken works just as well!

How to Serve Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe

Garnishes

I always reach for freshly chopped parsley—it adds such a lovely fresh pop that balances the creamy sauce. Sometimes I sprinkle a little extra Parmesan on top as well. A light drizzle of good olive oil before serving can elevate the flavors even more.

Side Dishes

For sides, a crisp green salad with a tangy vinaigrette complements this stuffed spaghetti squash dish beautifully. Roasted veggies like asparagus or broccoli also pair well, adding texture and color without overpowering the main star.

Creative Ways to Present

When I want to impress guests, I serve these squash boats on large white platters with a sprinkle of fresh herbs and a wedge of lemon on the side. It’s elegant yet approachable—perfect for a cozy dinner party or special family meal.

Make Ahead and Storage

Storing Leftovers

I like to store leftover stuffed squash boats whole—covered tightly with foil or plastic wrap—in the fridge. They keep wonderfully for up to three days, so you’ve got easy lunches or quick dinners ready to go midweek.

Freezing

If you want to freeze leftovers, I recommend trimming off the mozzarella topping (as it tends not to freeze well). Just freeze the squash and sauce mixture in an airtight container, then add fresh cheese when reheating. This trick keeps the texture and flavor fresh.

Reheating

I usually reheat leftovers in the oven at 300°F to keep the squash from drying out, covering loosely with foil. If I’m in a hurry, microwave heating in a covered dish works too, but the oven method retains the taste and texture better.

Frequently Asked Questions:

Can I use pre-cooked chicken other than rotisserie?

Absolutely! Leftover grilled, baked, or poached chicken works perfectly in this Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe. Just shred it up and add it in when making the sauce.

How do I know when spaghetti squash is done roasting?

When the squash is tender enough that a fork easily pierces the flesh and the strands pull away effortlessly, it’s ready. Usually takes about 30-40 minutes at 400°F depending on the size.

Can I use a different type of cheese?

Yes! Mozzarella gives a melty topping, but you can swap for provolone, fontina, or even a mix of Italian cheeses. Just choose what melts well and fits your taste.

Is this recipe suitable for meal prep?

Definitely! You can prepare the stuffing in advance, roast your squash, and assemble later. It stores well in the fridge, making it simple to reheat for a quick and healthy meal any day of the week.

Final Thoughts

This Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe quickly became a favorite in my kitchen—and I’m sure it will in yours too. It’s all about enjoying rich flavors without feeling heavy, plus it lets you get creative. Whether it’s a weeknight dinner or a weekend treat, I hope you find the same joy in making and sharing it that I do.