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8) Chicken Alfredo Spaghetti Squash Casserole

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 3–4 lb, halved and seeds removed
  • 2 cups cooked chicken shredded (rotisserie works great)
  • 1 1/2 cups jarred Alfredo sauce or homemade, about 1 1/2 cups
  • 1 cup milk or half-and-half
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 cup frozen peas or chopped spinach optional
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp olive oil or butter

Method
 

  1. Preheat oven to 375°F. Drizzle squash halves with oil, season, and roast cut-side down 30–40 minutes until tender.
  2. Scrape squash into strands and transfer to a large bowl; set oven to 350°F.
  3. Whisk Alfredo sauce with milk, garlic powder, salt, and pepper; stir into squash with shredded chicken and veggies.
  4. Spoon mixture into a greased 9x9-inch baking dish, top with mozzarella and Parmesan.
  5. Bake 20–25 minutes until bubbly and lightly browned. Let rest 5 minutes before serving.