Creamy and delicious broccoli & chicken alfredo stuffed spaghetti squash! This easy week-night meals just calls for a handful of ingredients.
Squash season is approaching! One of my favorite squashes to cook with is spaghetti squash. There are a ton of ways to cook or stuff it. It’s healthy and makes me feel like I’m eating spaghetti. Also, I just really love the taste and texture of it. The options are really endless when it comes to cooking it. I’ve seen spaghetti squash boats, casseroles, or just add it to a plate with marinara and meatballs!
My other spaghetti squash recipes:
All you need for this recipe is a spaghetti squash, some cooked and sliced chicken, broccoli, Alfredo sauce, shredded mozzarella, and parsley. I buy store bought Alfredo sauce, you can get this at most stores. However, Rao’s brand is one of my favorite brands.
I hope you love this broccoli & chicken Alfredo stuffed spaghetti squash recipe as much as I do!Print
1 spaghetti squash
1 tbsp olive oil
1 cup steamed broccoli florets
1 cup cooked and thin sliced chicken
1 cup Alfredo sauce, or more to taste
1/4 cup shredded mozzarella
1 tbsp chopped parsley
salt and pepper to taste
Pre heat the oven to 400 degrees F.
Carefully cut the spaghetti squash in half lengthwise and remove all of the seeds (I poke a few holes in mine then microwave it for 5 minutes to soften it a bit) Season with olive oil and a pinch of salt and pepper.
Roast face down on a baking sheet for 30-35 minutes, or until tender (also depends on the size of your spaghetti squash, larger ones can take longer)
Remove spaghetti squash from the oven and flip each half. Using a fork, loosen up and fluff the strands.
Evenly distribute the Alfredo sauce in each spaghetti squash half. Mix it in. Then add the broccoli and sliced chicken. Mix it a bit.
Top with shredded mozzarella and a little salt and pepper.
Bake for another 6-7 minutes.
Top with fresh chopped parsley and enjoy!