Chicken Alfredo Stuffed Spaghetti Squash with Mushrooms and Kale

Chicken Alfredo Stuffed Spaghetti Squash with Mushrooms and Kale

This dish is healthy and delicious!



  • 1 large spaghetti squash, halved, seeds removed
  • 1 tablespoon olive oil
  • Salt and pepper

Chicken and veggies:

  • 1 lb chicken breasts, cubed
  • 1 tablespoon olive oil
  • 2 cups fresh kale, packed
  • 1 cup fresh mushrooms, sliced
  • 1/2 teaspoon garlic powder
  • Salt and pepper

Alfredo Sauce:

  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup mozzarella cheese
  • 1 egg yolk, beaten
  • 1/4 teaspoon dried basil
  • Salt and pepper

Top of Squash:

  • 1/2 cup mozzarella cheese
  • 1/4 cup Parmesan cheese, grated
  • 2-3 tablespoons fresh parsley, chopped


  1. Preheat oven to 425 degrees F.
  2. Drizzle olive oil in each half of the squash and generously sprinkle with salt and pepper. Rub the flesh to make sure squash is evenly coated.
  3. Line a baking sheet with foil and place the squash face-down. Roast for 40-45 minutes or until squash is fork tender.
  4. For the chicken and veggies: In a large skillet, heat oil over medium heat. Once oil is hot add the chicken and cook for 3-4 minutes. Toss in kale and mushrooms and sprinkle with garlic powder, salt and pepper. Cook for an additional 4-5 minutes or until chicken is cooked through and veggies are tender.
  5. Remove from heat and set aside.
  6. For the sauce: In a medium sauce pan over medium heat, add butter, garlic, heavy cream and milk and whisk until melted. Reduce heat to simmer.
  7. Remove from heat and stir in egg yolk, Parmesan cheese and mozzarella cheese, whisking constantly so egg doesn’t scramble. Continue to whisk until smooth.
  8. Pour alfredo sauce in skillet with chicken and veggies and stir to combine. Place skillet back on stove and heat over medium heat and allow to everything to heat back through, about 5 minutes.
  9. Once spaghetti squash is finished, remove from oven and shred insides with a fork to create noodles.
  10. Fill each squash halves with equal parts of the alfredo and chicken mixture, making sure to pull up the noodles through the sauce so the sauce spreads evenly.
  11. Heat oven to broil.
  12. Top each squash halves with mozzarella cheese.
  13. Broil for 3-5 minutes or until cheese is bubbly and golden brown.
  14. Remove and garnish with Parmesan cheese and parsley.
  15. Enjoy!!



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