Name: Skinny Chicken Alfredo Spaghetti Squash Boats Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 medium-sized spaghetti squash; 2 Tbsp. extra-virgin olive oil; 1/2 cup chopped shallots; 3 garlic cloves, minced; 2 Tbsp. all-purpose flour; 2 cups 2% reduced-fat milk; 2 Tbsp. fresh lemon juice; 1/4 cup grated Parmesan cheese; 1/2 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 2 cups shredded rotisserie chicken; 1/2 cup shredded mozzarella cheese; Finely chopped parsley for garnish

There’s just something so satisfying about comfort food with a healthy twist, right? This Skinny Chicken Alfredo Spaghetti Squash Boats Recipe brings creamy alfredo sauce, tender chicken, and the naturally noodle-like texture of spaghetti squash together in a dish that feels indulgent but won’t weigh you down.

A toasted yellow spaghetti squash half is filled with a creamy, melted white cheese topping that shows browned spots and slight bubbling, giving a textured look. The squash's stringy yellow flesh forms the bottom layer around the edges, holding the cheese sauce inside. Bits of green parsley are scattered on top along with some black pepper specks. The squash rests on a white plate with dark speckles, which sits on a half circle pink plate over a white marbled surface. A lemon wedge and some parsley are seen in the top right and background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Skinny Chicken Alfredo Spaghetti Squash Boats Recipe
Top Tip
How to Serve Skinny Chicken Alfredo Spaghetti Squash Boats Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Skinny Chicken Alfredo Spaghetti Squash Boats Recipe

Why You'll Love This Recipe

I honestly can't get enough of this Skinny Chicken Alfredo Spaghetti Squash Boats Recipe. It takes the classic rich alfredo experience but swaps the carb-heavy pasta for something lighter yet still totally satisfying. Plus, the presentation? So charming and perfect for impressing guests or treating yourself to a cozy night in.

Low-carb comfort: The spaghetti squash makes this feel indulgent without the heavy pasta carbs.
Easy weeknight dinner: Uses simple ingredients and comes together fairly quickly once you prep the squash.
Flavorful and creamy: The homemade light alfredo sauce has that rich taste but uses milk and lemon to keep it balanced.
Great for meal prep: You can make it ahead, store leftovers, and reheat easily — something I always appreciate on busy days.

Ingredients & Why They Work

Each ingredient here plays a role in keeping the dish light but full of flavor. The spaghetti squash serves as the “noodle” base, while the combo of chicken and the alfredo sauce provides plenty of protein and creamy goodness without heaviness. Here’s a closer look:

Flat lay of a halved medium spaghetti squash showing bright yellow-orange flesh with visible strands, a small white bowl of golden extra-virgin olive oil, a small white bowl of finely chopped pale purple shallots, three whole garlic cloves with white papery skins, a small white bowl of white all-purpose flour, a small white bowl of creamy 2% milk, a small white bowl of fresh yellow lemon juice, a small white bowl filled with finely grated pale yellow Parmesan cheese, a small white bowl of kosher salt crystals, a small white bowl of freshly ground black pepper, a mound of shredded white and light brown rotisserie chicken, a small pile of shredded white mozzarella cheese, and a few sprigs of bright green finely chopped parsley, all arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Spaghetti Squash: Its stringy texture mimics pasta, naturally low in calories and carbs, making it perfect for this dish.
Extra-Virgin Olive Oil: Adds subtle fruity richness and helps sauté shallots and garlic to build flavor.
Shallots: Milder and slightly sweeter than onions; these provide a lovely aromatic base.
Garlic: Because, well, garlic makes everything better and plays nicely with cream sauces.
All-Purpose Flour: Used to thicken the alfredo sauce, giving it that smooth texture without needing heavy cream.
2% Reduced-Fat Milk: Keeps the sauce creamy but lighter than using whole milk or cream.
Fresh Lemon Juice: Adds brightness and balances the richness of the sauce.
Parmesan Cheese: Sharp and salty, it deepens the cheesy flavor without overpowering.
Kosher Salt & Black Pepper: Essential seasoning to enhance all other ingredients.
Shredded Rotisserie Chicken: Convenient and tender, this adds satisfying protein and a bit of savory depth.
Mozzarella Cheese: Melts beautifully on top for that irresistible golden finish.
Fresh Parsley: A fresh herbal note to provide color and brighten each bite.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this Skinny Chicken Alfredo Spaghetti Squash Boats Recipe depending on the season or what’s in my fridge. It’s a great base for experimenting!

Variation: I sometimes swap the rotisserie chicken for sautéed mushrooms or spinach to make it vegetarian, and it still feels indulgent and creamy.
Dairy-Free Option: Switching to almond milk and vegan cheese works wonderfully—I've tried this a few times, and it’s just as comforting.
Spicy Kick: Adding a pinch of red pepper flakes or a drizzle of hot sauce on top gives it a nice little heat boost when I want something bolder.

Step-by-Step: How I Make Skinny Chicken Alfredo Spaghetti Squash Boats Recipe

A half yellow spaghetti squash filled with a creamy white cheese mixture topped with browned melted cheese and small green herb pieces, sitting on a white plate. A fork lifts a gooey, stretchy cheese portion from the squash, showing the soft, stringy texture of the cheese and the fibrous, yellow inside of the squash. In the background, another squash half on a white plate is partially visible, along with lemon wedges on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Spaghetti Squash to Tender Perfection

I start by preheating the oven to 400°F and carefully cutting the spaghetti squash lengthwise from stem to tail. Spritzing the inside lightly with cooking spray helps it roast nicely. Place it cut side down on a baking sheet. Bake for about 30 to 40 minutes—you know it’s ready when the flesh is soft and tender and you can easily shred it with a fork. Let it cool just enough to handle before scooping out the seeds and scraping the strands.

Step 2: Whip Up the Light Alfredo Sauce

While the squash roasts, I heat olive oil over medium heat in a skillet, then add shallots and garlic until fragrant and softened, about 3 minutes. Next, sprinkle in the flour and cook for a couple of minutes to get rid of that raw taste. Then, gradually whisk in the milk to keep things silky smooth. I let it simmer gently until it thickens—usually around 3-4 minutes. Stir in fresh lemon juice, Parmesan, and season generously with salt and pepper. This sauce hits the perfect balance of creamy and bright every time.

Step 3: Combine Chicken and Spaghetti Squash with Sauce

I stir in shredded rotisserie chicken into the sauce, then fold in those lovely spaghetti squash strands. You want everything to be coated with the sauce and well combined, creating a deliciously creamy filling for your squash boats.

Step 4: Fill, Top, and Bake

After scooping out the squash strands, I fill each half evenly with the chicken Alfredo mixture. A generous sprinkle of mozzarella cheese goes on top to seal the deal. Then, it’s back in the oven for 10 minutes to let the cheese melt and everything heat through. I finish with a quick 2-minute broil at high heat to get those golden, bubbly cheese spots that make this dish irresistible.

Top Tip

From my experience making this recipe multiple times, a few tricks really elevate the final dish and save you from common pitfalls.

Even Roasting: Cut your squash as evenly as possible so both halves cook uniformly; uneven halves can lead to one side being mushy and the other undercooked.
Don’t Skip the Lemon: That splash of fresh lemon juice in the sauce wakes up the whole dish and prevents it from feeling too heavy or bland.
Watch the Sauce Thickness: The sauce should be thick enough to coat the chicken and squash without being runny—if it’s too thin, cook it a little longer or whisk in a tiny bit more flour diluted with milk.
Broil at the End: Don’t skip the broiler step—it adds the perfect slightly crisp, golden cheese topping that amps up both texture and flavor.

How to Serve Skinny Chicken Alfredo Spaghetti Squash Boats Recipe

Chicken Alfredo Spaghetti Squash - Serving Suggestion

Garnishes

I’m a big fan of finishing the boats with finely chopped fresh parsley—it adds a pop of color and a fresh, herby note that complements the creamy sauce. Sometimes I add a dash more grated Parmesan or even a squeeze of fresh lemon for brightness right before serving.

Side Dishes

This dish is pretty hearty on its own, but pairing it with a crisp green salad or garlic roasted asparagus rounds out the meal beautifully. A light vinaigrette salad cuts through the richness and adds a lovely crunch.

Creative Ways to Present

For special occasions, I’ve arranged these boats on a rustic wooden board with lemon wedges and extra parsley sprinkled all around. It’s a warm, inviting look that makes everyone feel special—plus, letting guests scoop directly from each boat feels like a fun twist on classic family-style sharing.

Make Ahead and Storage

Storing Leftovers

I usually store leftover boats whole in an airtight container in the fridge, where they keep well for up to 3 days. Alternatively, you can scoop the filling out and refrigerate it in a container if you want to save space.

Freezing

I’ve frozen the filling mixture before and then thawed it to reheat, but I don’t recommend freezing the squash boats assembled since the texture of the squash can get mushy. Freeze the filling in portions, then bake fresh squash halves when ready to eat.

Reheating

Reheat stuffed squash boats gently in the oven at 300°F until warmed through to maintain their texture and flavor. If you’re short on time, microwaving the filling on a plate works too—just stir halfway through for even heating.

Frequently Asked Questions:

Can I use frozen or canned spaghetti squash for this recipe?

While fresh spaghetti squash has the best texture and flavor, you can use frozen pre-cooked squash in a pinch. Just be sure to drain any extra moisture before mixing it with the alfredo sauce to avoid a watery filling. Canned spaghetti squash is less common and may be too mushy for this stuffed boat style.

What if I don’t have rotisserie chicken?

No worries! You can use cooked shredded chicken breast or thighs you’ve prepared yourself. Leftover grilled chicken or baked chicken works great here. Just make sure it’s shredded or chopped into bite-sized pieces so it mixes evenly with the sauce.

Can I make this recipe vegan or dairy-free?

Absolutely! Swap the milk for unsweetened almond or cashew milk, and replace Parmesan cheese with nutritional yeast for that cheesy flavor. For mozzarella, use your favorite vegan shredded cheese brand. I’ve found Follow Your Heart or Daiya mozzarella-style shreds work well and melt nicely.

How do I prevent the alfredo sauce from being too runny?

Make sure to cook the flour in the oil and shallots for a couple of minutes before adding the milk; this helps eliminate the raw flour taste and starts thickening. Then, whisk the milk in gradually and simmer the sauce for 3-4 minutes until it thickens. If it’s still thin, you can add a little more flour dissolved in milk and cook a bit longer, whisking constantly.

Final Thoughts

I’ve come to think of this Skinny Chicken Alfredo Spaghetti Squash Boats Recipe as one of those gems I turn to whenever I want something comforting, satisfying, and a little special without the guilt. There’s a cozy, homemade feel to it that always wins over my family and friends, and I bet you’ll love it just as much. Give it a try—you might surprise yourself with how a healthier twist can feel so rich and indulgent!