Chicken Alfredo Stuffed Spaghetti Squash . . . another garden inspired dish

Spaghetti Squash provides a vegetable “pasta” component as well as a vessel for serving this variation of a classic Italian recipe. It's another garden inspired dish. 

 

Chicken Alfredo Stuffed Spaghetti Squash    4 servings

1 medium-sized spaghetti squash

2 tablesooons olive oil

1/2 cup diced onions (yellow or white)

3 garlic cloves, minced

2 tablespoons all-purpose flour

2 cups milk

1/4 cup grated Parmesan cheese

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

Squeeze of two of fresh lemon

2 cups shredded cooked chicken

1/2 cup shredded mozzarella cheese

Chopped fresh parsley for garnish

1. Preheat oven to 400°F.
2. Use a large knife to cut the spaghetti squash lengthwise from stem to stem. 
3. Lightly coat the flesh with cooking spray, and place cut-side down on a baking sheet. Bake for 30 to 40 minutes, under tender. Let sit until cool enough to handle. 
4. Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic; cook 3 minutes, until soft. 
5. Whisk in flour, and cook 2 minutes. Gradually add in milk, and whisk until smooth. Gently simmer until thickened, about 3 to 4 minutes. 
6. Stir in Parmesan cheese, salt, and pepper, and a squeeze of two of lemon. Remove from heat and add shredded chicken. 
   
7. Scrape out and discard the seeds of the spaghetti squash. Use a fork to scrape out all of the spaghetti-like strands, and stir them into the chicken Alfredo mixture. 
8. Fill empty squash boats evenly with chicken Alfredo mixture, and sprinkle mozzarella cheese overtop. 
   
9. Return to oven and bake for 10 minutes. Set broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots. 
10. Remove from oven and garnish with fresh parsley. 
    
    
    

Recipe without photos . . . Chicken Alfredo Stuffed Spaghetti Squash    4 servings

1 medium-sized spaghetti squash

2 tablesooons olive oil

1/2 cup diced onions (yellow or white)

3 garlic cloves, minced

2 tablespoons all-purpose flour

2 cups milk

1/4 cup grated Parmesan cheese

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

Squeeze of two of fresh lemon

2 cups shredded cooked chicken

1/2 cup shredded mozzarella cheese

Chopped fresh parsley for garnish

1. Preheat oven to 400°F.
2. Use a large knife to cut the spaghetti squash lengthwise from stem to stem. 
3. Lightly coat the flesh with cooking spray, and place cut-side down on a baking sheet. Bake for 30 to 40 minutes, under tender. Let sit until cool enough to handle. 
4. Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic; cook 3 minutes, until soft. 
5. Whisk in flour, and cook 2 minutes. Gradually add in milk, and whisk until smooth. Gently simmer until thickened, about 3 to 4 minutes. 
6. Stir in Parmesan cheese, salt, and pepper, and a squeeze of two of lemon. Remove from heat and add shredded chicken. 
7. Scrape out and discard the seeds of the spaghetti squash. Use a fork to scrape out all of the spaghetti-like strands, and stir them into the chicken Alfredo mixture. 
8. Fill empty squash boats evenly with chicken Alfredo mixture, and sprinkle mozzarella cheese overtop. 
9. Return to oven and bake for 10 minutes. Set broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots. 
10. Remove from oven and garnish with fresh parsley.