Spaghetti Squash Stuffed with Chicken & Spinach Alfredo Sauce

Preparation time 15 minutes

Total time: 1 hour 15 minutes

Ingredients

  1. 1 spaghetti squash, halved and seeded
  2. 15 mL (1 tbsp.) olive oil

Alfredo sauce

  1. 30 mL (2 tbsp.) butter
  2. 1 onion, finely chopped
  3. 2 cloves garlic, minced
  4. 30 mL (2 tbsp.) flour
  5. 500 mL (2 cups) milk
  6. 3 mL (½ tsp.) nutmeg
  7. 180 mL (¾ cup) grated mozzarella cheese
  8. 125 mL (½ cup) grated Parmesan cheese
  9. 500 mL (2 cups) shredded BBQ chicken
  10. 500 mL (2 cups) baby spinach
  11. To taste salt and pepper

Directions

  1. Preheat oven to 200 °C (400 °F).

  2. Brush spaghetti squash halves with olive oil and season. Place halves cut-side down on a parchment-lined baking sheet. Bake 40 to 45 minutes.

  3. In the meantime, prepare sauce.

  4. In a large pot, heat butter. Sweat onion and garlic for 2 to 3 minutes. Add flour and cook for 1 minute. Add milk, season and whisk until well combined. Bring to a boil. Cook until the mixture is thick and smooth.

  5. Remove from heat. Add half the cheese and mix well until cheese is fully melted.

  6. Add chicken and baby spinach. Stir gently.

  7. Remove squash from oven, flipping halves cut-side up. Let rest for 5 minutes (to avoid getting burned).

  8. Fill cooked squash halves with the chicken-spinach Alfredo sauce. Top with remaining cheese.

  9. Broil for 5 to 10 minutes or until golden.

  10. Remove from oven and serve.

Chef’s secret (if desired)
  • Irregularly shaped squash (such as acorn squash) is much easier to peel when cooked.

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