In this playful twist, spaghetti squash is cut into rings and roasted until tender, then filled with a creamy chicken Alfredo mixture. Baked until bubbly and golden, each ring offers a satisfying combo of earthy-sweet squash and a rich, cheesy filling.
Ingredients
- 1 large spaghetti squash (about 4 lbs.)
- Olive oil, for brushing
- 1 (8 - oz.) bag ready-to-microwave spinach
- 2 ½ cups shredded cooked or rotisserie chicken
- 1 cup store-bought Alfredo sauce
- ¾ cup grated Parmesan cheese, divided
- Chopped parsley, to serve (optional)
Steps
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment. Prick spaghetti squash a few times all over with a fork. Microwave until softened enough to cut easily, 4–5 minutes.
- Transfer squash to a cutting board and let cool slightly. Using a sharp knife, trim ends and cut crosswise into 5–6 (1-inch-thick) rings. Using a spoon, remove seeds. Transfer rings to prepared baking sheet. Brush with oil and season with salt and pepper.
- Bake until squash is tender when pierced and browned in spots, 30–35 minutes. When squash is almost cooked, microwave spinach according to package directions. Add spinach to a medium bowl along with chicken, Alfredo sauce and ½ cup Parmesan. Season with salt and pepper and stir to combine.
- When squash is done, using a fork, shred some of the cooked squash from each ring to yield 1 cup; stir into chicken mixture. Divide chicken mixture among squash rings. Return to oven and bake until filling is bubbling and browned in spots, 12–15 minutes. Garnish with remaining ¼ cup Parmesan and chopped parsley, if desired.
This recipe is
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- winter squash recipes
- easy weeknight dinners
- comfort food recipes
- Fresh Magazine September 2026