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; Cooking spray (as needed); 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 comforting and satisfying about blending creamy sauce with tender chicken and the natural sweetness of spaghetti squash. This Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe is a dreamy twist on a classic, perfect when you want indulgence without the heaviness. Trust me, once you try it, you’ll want to make it again and again.

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

Honestly, this isn’t just another stuffed squash dish—it balances flavor, nutrition, and ease in a way that really makes dinner feel like a treat. When I first made this Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe, I was blown away at how the light alfredo sauce complements the sweetness of the squash without weighing you down.

Light but Creamy Sauce: The homemade alfredo sauce uses reduced-fat milk and just enough Parmesan to keep it rich without the guilt.
Low-Carb Comfort Food: Spaghetti squash offers a great alternative to pasta, so you’re enjoying classic flavors with fewer carbs.
Easy Weeknight Meal: With rotisserie chicken and simple ingredients, this recipe fits perfectly into a busy schedule without sacrificing taste.
Customizable & Seasonal: You can tweak the cheese, swap in dairy-free options, or add your favorite herbs to keep it fresh every time.

Ingredients & Why They Work

This recipe shines because each ingredient pulls double duty—adding flavor and keeping it healthy. Plus, picking the right type of spaghetti squash and fresh garlic really lifts all the flavors.

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: This vegetable forms the base, replacing traditional pasta with strands that soak up the sauce beautifully.
Extra-Virgin Olive Oil: Used to soften shallots and garlic, it adds subtle richness and a boost of heart-healthy fats.
Shallots: Milder than onions, they bring a soft sweetness that pairs wonderfully with garlic.
Garlic: Freshly minced, it infuses the sauce with a bright, savory backbone.
All-Purpose Flour: Helps thicken the alfredo sauce gently so it's creamy but not heavy.
2% Reduced-Fat Milk: Keeps the sauce lighter than cream-based versions but still smooth and silky.
Fresh Lemon Juice: A splash brightens the sauce and cuts through the richness.
Parmesan Cheese: Adds umami and that classic alfredo flavor punch.
Kosher Salt & Black Pepper: Essential seasoning to bring all the ingredients together.
Shredded Rotisserie Chicken: Perfect for fast protein, already cooked and flavorful.
Shredded Mozzarella Cheese: Melts beautifully on top for that golden, bubbly finish.
Fresh Parsley: Adds color and a fresh herbal note for garnish.

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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 experimenting with this recipe—sometimes swapping cheeses or adding different herbs. Don’t be afraid to make it your own; it’s forgiving and perfect for personal flair.

Variation: I once tried swapping mozzarella for provolone and added a pinch of red pepper flakes for a subtle kick. The balance was fantastic and gave it a little twist.
Dairy-Free Option: Swap the milk for almond or cashew milk and replace Parmesan with nutritional yeast for a cheesy flavor. Vegan shredded cheese also works great here.
Adding Veggies: Toss in some sautéed spinach or mushrooms to amp up the veggie quotient without complicating things.
Protein Swap: Rotisserie chicken works great, but grilled shrimp or turkey could be tasty alternatives if you want to mix it up.

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: Roast the Spaghetti Squash to Tender Perfection

Start by preheating your oven to 400°F. Using a sharp, sturdy knife, carefully cut your spaghetti squash lengthwise from stem to tail. Lightly spray or brush the cut sides with olive oil and place them face down on a baking sheet. This helps caramelize the flesh and makes scraping out those beautiful strands so much easier. Bake for 30 to 40 minutes—you’ll know it’s ready when you can easily pierce the skin with a fork but it’s still firm enough to hold its shape. Let it cool just enough to handle safely before moving on.

Step 2: Whip Up the Creamy Alfredo Sauce

While the squash is roasting, heat olive oil in a skillet over medium heat. Toss in the chopped shallots and garlic, cooking gently until softened and aromatic—about 3 minutes. Sprinkle in the flour and stir constantly for a couple more minutes to cook out the raw taste. Slowly whisk in the 2% milk until the mixture is smooth, then let it simmer gently until the sauce thickens to a luscious consistency, around 3 to 4 minutes. Stir in the fresh lemon juice, Parmesan, salt, and pepper to elevate those flavors. Once removed from heat, fold in the shredded chicken so everything gets cozy and flavorful together.

Step 3: Combine Spaghetti Squash Strands & Fill the Boats

Cut away the squash seeds and scoop out the strands with a fork, mixing them gently into your chicken Alfredo sauce. Divide this mixture evenly back into the empty squash shells. Top generously with shredded mozzarella cheese, because hey, a little melty cheese makes everything better, right? Pop the filled boats back into the oven for 10 minutes to meld all those flavors.

Step 4: Broil for That Golden Finish

After baking, switch your oven to broil on high. Watch closely as you broil the squash for 2 minutes, just until the mozzarella bubbles and gets golden brown in spots. That little bit of crispy cheese on top takes this dish from good to memorable. Garnish with freshly chopped parsley before serving for a pop of color and freshness.

Top Tip

From making this recipe multiple times, I’ve learned a few golden rules that make sure you nail it every time. These tips save frustration and boost flavor.

Squash Baking Time: Don’t overbake the spaghetti squash or the strands will get mushy. Check at 30 minutes and test with a fork often.
Sauce Consistency: Let the Alfredo sauce thicken fully before adding chicken. Too thin and it won’t coat the squash well; too thick and it can clump.
Cheese Broil Watch: Broil just for 2 minutes and watch carefully—it can go from perfect to burnt very fast.
Use Rotisserie Chicken: It’s a lifesaver for quick meals—flavorful, tender, and no fuss. Perfect for busy nights.

How to Serve Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe

chicken alfredo spaghetti squash - Serving Suggestion

Garnishes

I always top mine with a sprinkle of fresh parsley—it brightens everything up and adds a pop of green. Sometimes I add a little cracked black pepper on top for a final touch of earthiness, especially if serving to guests.

Side Dishes

Since the squash is filling, I like to keep sides light and fresh. A crisp mixed greens salad with a simple vinaigrette or some roasted asparagus pairs beautifully. If you want more veggies, lemon-garlic sautéed green beans work really well here.

Creative Ways to Present

For special occasions, I’ve carved the squash shells into smaller “boats” for individual servings—each gets its own portion topped with a fresh basil leaf. It makes for a gorgeous presentation and feels thoughtful without extra effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stuffed squash boats whole, covered tightly with plastic wrap or foil in the fridge. This keeps them moist and tasty for up to 3 days. Alternatively, you can scoop out the filling into an airtight container, which stacks better if you’re short on fridge space.

Freezing

I’ve frozen the filling separately for convenience. After cooking, let it cool completely before packing in freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently. Freezing the whole stuffed boats is less ideal because the texture of the squash can get a bit watery upon reheating.

Reheating

For reheating, I prefer warming the stuffed boats in the oven at 300°F, covered with foil to prevent drying, until heated through. Quick microwave reheating also works if you’re short on time—just cover loosely and heat in short increments to avoid overheating the chicken.

Frequently Asked Questions:

Can I make this Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe dairy-free?

Absolutely! You can substitute the 2% milk with unsweetened almond or cashew milk and swap Parmesan cheese with nutritional yeast for that cheesy flavor profile. Using a plant-based shredded cheese in place of mozzarella completes the dairy-free transformation.

What’s the best way to cook spaghetti squash for this recipe?

Roasting the spaghetti squash cut-side down on a baking sheet at 400°F for 30-40 minutes is the way I recommend. It keeps the flesh tender but still firm enough to create perfect strands that mix well with the Alfredo sauce.

Can I use fresh chicken instead of rotisserie chicken?

Yes! If using raw chicken, you’ll want to cook it fully before adding to the sauce—grilled or pan-seared chicken breast works great. Just shred or chop it after cooking, then fold it into your Alfredo sauce.

How do I store and reheat leftovers for this Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe?

Store leftovers in an airtight container or covered squash shells in the fridge for up to 3 days. Reheat by warming in a 300°F oven covered with foil or microwaving in short bursts to keep the chicken moist and sauce creamy. Avoid overheating to maintain texture.

Final Thoughts

This Healthy Chicken Alfredo Stuffed Spaghetti Squash Recipe holds a special place in my kitchen because it hits all the marks—comfort, health, and speed—without any compromises on flavor. Sharing it with friends who’ve tried to eat lighter but crave a creamy pasta fix always feels like a mini celebration. You’re going to love how easy it is to make and how much everyone enjoys digging into those cheesy, saucy squash boats. Give it a go—I can’t wait to hear what you think!