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Spaghetti Squash Bake with Chicken & Spinach Alfredo

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Transform your dinner with this Spaghetti Squash Bake featuring tender chicken and wilted spinach in creamy Alfredo. Roasted to perfection, it’s a satisfying, hearty meal.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium spaghetti squash
  • 2 cups cooked chicken, shredded
  • 2 cups fresh spinach
  • 1 cup Alfredo sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes, until tender.
  2. Step 2: While the squash is roasting, heat a large skillet over medium heat. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
  3. Step 3: Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands. In a large bowl, combine the spaghetti squash strands, cooked chicken, sautéed spinach, Alfredo sauce, garlic powder, salt, and pepper. Mix well.
  4. Step 4: Transfer the mixture into a greased baking dish. Sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly on top.
  5. Step 5: Bake in the preheated oven for an additional 15-20 minutes or until the cheese is melted and bubbly. Remove from oven, let it cool slightly, then serve warm. Enjoy your delicious Spaghetti Squash Bake with Chicken & Spinach Alfredo!

Notes

  • For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • When reheating, warm individual portions in the microwave for 1-2 minutes, or bake in the oven at 350°F (175°C) until heated through to maintain the cheese's gooey texture.
  • Serve your Spaghetti Squash Bake with a sprinkle of fresh parsley or a side salad for a refreshing contrast to the rich Alfredo flavors.
  • For a burst of flavor, try adding some crushed red pepper flakes or sautéed mushrooms to the mixture before baking for an extra kick!
  • Author: Emily Pruyn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Trans Fat: 0g
  • Protein: 5g

Find it online: https://cookingwithisabella.com/spaghetti-squash-bake-with-chicken-spinach-alfredo/

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