Chicken Alfredo Spaghetti Squash Boats

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  • 2 spaghetti squash, cut in half length-wise and seeds removed
  • 2 tablespoons unsalted butter
  • 6 cloves garlic, chopped
  • 1/2 teaspoon granulated garlic
  • 1 tablespoon arrowroot
  • 1 cup whole milk (I recommend raw, but you can also use pasteurized, but non-homogenized)
  • 1 cup heavy cream {I recommend raw, but you can also use pasteurized, but non-homogenized)
  • 1/4 cup parmesan cheese
  • 1 tablespoon Celtic sea salt
  • 3 cups cooked and shredded chicken breast
  • 1 cup mozzarella cheese, shredded


  1. Preheat the oven to 400ºF and adjust the rack to the middle position. Place the 4 squash halves, cut-side down on a baking sheet lined with parchment paper. Bake for 45 minutes. You can do this earlier in the day if needed.
  2. Melt the butter over medium heat in a saucepan. Stir in the chopped and granulated garlic, and arrowroot. Whisking constantly, add in the milk and cream, and continue to cook until just starting to thicken, about 5-7 minutes. Whisk in the parmesan and salt. Stir in the shredded chicken.
  3. Using a potholder, carefully pick up a spaghetti squash half and, using a fork, scrape the spaghetti squash out of the skin and into a large bowl. Repeat with remaining 3 squash halves. Pour Alfredo sauce over the squash and stir until incorporated. Spoon an even amount of squash mixture back into each of the 4 squash “bowls”. Top with mozzarella cheese. Bake for 30 minutes until mozzarella cheese is turning golden brown and bubbly.