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Chicken Alfredo Stuffed Spaghetti Squash

Author: Mary DiSomma

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!

Chicken Alfredo Stuffed Spaghetti Squash

Chicken Alfredo Stuffed Spaghetti Squash

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.

Yield
2-4 Servings
Prep Time
20 minutes 20 min
Cook Time
25 minutes 25 min
Total Time
45 minutes 45 min

Ingredients

Instructions

  1. 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!
  2. 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.
  3. 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.
  4. Reduce to a simmer, then whisk in the lemon juice, Parmesan cheese, salt, and pepper. When the cheese is incorporated, turn off the heat.
  5. Add the shredded chicken to the bowl with the squash. Gently fold the sauce into the bowl.
  6. 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.
  7. Bake for 15 minutes, then set your oven broiler to high and broil for 1 to 2 minutes to crisp up the cheese.
  8. 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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Chicken Alfredo Stuffed Spaghetti Squash

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Instant Pot® Shredded Chicken

Recipe card snippet: All the special equipment you need to make this shredded chicken is an InstantPot and two forks. Let’s get cooking!

Yield
3 Pounds
Prep Time
5 minutes 5 min
Cook Time
14 minutes 14 min
Total Time
19 minutes 19 min

Ingredients

Instructions

  1. Combine the Italian seasoning, onion powder, garlic powder, salt, and pepper in a mixing bowl.
  2. Place the chicken breasts on a baking pan lined with paper towel. Sprinkle the seasoning over the chicken breasts.
  3. Set your InstantPot to sauté. Working in batches, brown the chicken breasts on each side for 2 minutes.
  4. While the chicken is cooking, discard the used paper towels and re-line the pan with clean ones.
  5. After browning the chicken breasts, transfer them back to the freshly lined baking pan.
  6. Place a heatproof trivet inside the InstantPot. Arrange the chicken on top of the trivet.
  7. Pour the chicken broth into the pot directly over the chicken.
  8. Seal the InstantPot and set it to high pressure for 12 minutes. When it’s done, open the pressure valve and wait for the pressure to release. Let the chicken rest in the pot for 5 minutes.
  9. Remove the chicken from the pot. When it’s cool enough to handle, use two forks to shred the meat.
Instant Pot® Shredded Chicken
Tips

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.

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.

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