Gluten-Free Chicken Alfredo Stuffed Spaghetti Squash
My daughter eats gluten-free—so I’m always looking for a gluten-free variation on our favorite family recipes. Of course, it’s kind of hard to eat Italian cuisine without the pasta… but my Gluten-Free Chicken Alfredo Stuffed Spaghetti Squash recipe really hits the spot!
Can Chicken Alfredo be Gluten-Free?
Yes, of course! All you have to do to make a truly delicious gluten-free chicken alfredo is swap out the pasta and use spaghetti squash instead. More on all this in the full recipe below.
How to Prepare Your Spaghetti Squash in the Oven or in the Microwave
For this recipe, you’ll need to pre-cook the squash. Click here to learn how to pre-cook spaghetti squash in the microwave, or if you prefer, I’ll teach you how to cook spaghetti squash in the oven, too.
Yield: serves 2 to 4
Gluten-Free Chicken Alfredo Stuffed Spaghetti Squash Recipe
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
You won’t miss the pasta in this gluten-free chicken Alfredo. In fact, the spagetthi squash has that little bit of texture needed for a delicious and satisfying meal.
Ingredients
- 1 medium-sized spaghetti squash
- 2 tablespoons olive oil
- ½ cup finely minced onion
- 2 garlic cloves, minced
- 2 cups plus 3 tablespoons two percent reduced-fat milk, divided
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 tablespoon fresh lemon juice
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 2 cups shredded rotisserie chicken or instant-pot shredded chicken
- ½ cup finely shredded mozzarella cheese
- 2 tablespoons chopped Italian parsley
Instructions
- Prepare the spaghetti squash using either the oven method or microwave method described here. Place your “noodles” in a large mixing bowl. Be careful to keep the squash shells intact, and make sure not to throw them out—you’ll be using them again later!
- Heat the oil in a large skillet over medium heat. Add the onion and cook for 2 minutes, until translucent. Add the garlic and cook, stirring constantly, for 1 minute. Be careful not to burn the garlic.
- Carefully add the milk and stir to combine. In a small bowl, whisk together the cornstarch with the remaining 3 tablespoons milk. Bring the milk mixture to a low boil, then add the cornstarch mixture to the pan. While still on a low boil, whisk until the sauce thickens. The milk should thicken into a thin sauce consistency.
- Reduce to a simmer, then whisk in the lemon juice, Parmesan cheese, salt, and pepper. When the cheese is incorporated, turn off the heat.
- Add the shredded chicken to the bowl with the squash. Gently fold the sauce into the bowl.
- Preheat the oven to 375 degrees. Place the squash shells on a baking sheet pan. Divide the spaghetti alfredo mixture between the two shells. Sprinkle the top of each squash half with the finely shredded mozzarella cheese.
- Bake for 15 minutes, then set your oven broiler to high and broil for 1 to 2 minutes to crisp up the cheese.
- Remove from the oven and garnish with the chopped Italian parsley. Depending on how hungry you are, you can serve one half to each guest or scoop out the mixture and divide among 4 plates.
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