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In recent years, there has been a significant shift towards healthier eating habits, with many home cooks seeking out meals that not only nourish the body but also satisfy the palate. This trend has led to the exploration of innovative recipes that substitute traditional ingredients with nutritious alternatives. One such delightful dish that has gained popularity is the Savory Chicken Alfredo Spaghetti Squash Boats. This recipe perfectly marries the comforting flavors of creamy Alfredo sauce and tender shredded chicken with the versatility of spaghetti squash, creating a wholesome meal that is both satisfying and healthy.

Savory Chicken Alfredo Spaghetti Squash Boats

Explore the delicious world of Savory Chicken Alfredo Spaghetti Squash Boats, a wholesome and healthy twist on traditional pasta. This innovative dish features tender spaghetti squash filled with creamy Alfredo sauce and shredded chicken, making it a satisfying meal for any occasion. Perfect for low-carb diets, this flavorful recipe combines comfort with nutrition, allowing you to enjoy a satisfying dinner that's both indulgent and healthy. Dive into this culinary adventure and elevate your dinner experience!
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Ingredients
  

1 medium spaghetti squash

2 cups cooked chicken, shredded (for convenience, rotisserie chicken works wonderfully)

1 cup heavy cream

1 cup freshly grated Parmesan cheese

2 tablespoons olive oil

3 cloves garlic, minced

1/2 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes (optional for extra heat)

Salt and pepper to taste

1/4 cup fresh parsley, finely chopped (for garnish)

1/2 cup mozzarella cheese, shredded (for topping)

Instructions
 

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Drizzle the insides with olive oil and season generously with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the squash is tender and easily pierced with a fork.

    Cook the Alfredo Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute—be careful not to burn it. Pour in the heavy cream and stir gently to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Gradually whisk in the freshly grated Parmesan cheese until it melts smoothly into the sauce. Stir in the Italian seasoning, red pepper flakes (if using), and season with salt and pepper. Allow the sauce to simmer on low for an additional 3-5 minutes to thicken slightly.

      Combine Chicken with Sauce: In a large mixing bowl, place the shredded chicken and pour the creamy Alfredo sauce over it. Mix thoroughly to ensure each piece of chicken is well coated with the delicious sauce.

        Prepare the Squash Boats: Once the spaghetti squash is done roasting, carefully flip the halves over so the cut sides are facing up. Using a fork, gently rake the insides to create spaghetti-like strands. Fill each half generously with the chicken Alfredo mixture, dividing it evenly between the two.

          Add Cheese and Bake: Sprinkle the shredded mozzarella cheese on top of the stuffed squash halves. Return them to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

            Garnish and Serve: After baking, remove the spaghetti squash boats from the oven and allow them to cool for a few minutes. Just before serving, sprinkle with freshly chopped parsley for a pop of color and flavor. Dive in and enjoy your Savory Chicken Alfredo Spaghetti Squash Boats!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 2-4 servings

                Presentation Tips: Serve the squash boats on a rustic wooden board or individual plates, drizzled with a bit of olive oil or additional Parmesan cheese for an extra touch. Consider pairing with a light salad for a complete meal.