Chicken Alfredo Stuffed Spaghetti Squash

To prepare spaghetti squash for this recipe, first preheat your oven to 375 degrees F (190 degrees C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves cut-side down on a baking sheet and bake for about 45 minutes, or until the squash is tender. Once cooked, let it cool for a few minutes before scraping out the strands with a fork.

Yes, you can easily make this Chicken Alfredo Stuffed Spaghetti Squash gluten-free. Just ensure that the Alfredo sauce you use is gluten-free. Many brands offer gluten-free options, or you can make your own sauce at home using gluten-free ingredients.

If you're looking for a substitute for chicken in this recipe, you can use cooked turkey, shredded rotisserie chicken, or even a plant-based protein like tofu or tempeh for a vegetarian option. Just ensure that any substitute you choose is cooked and seasoned to your liking before mixing it with the Alfredo sauce and spaghetti squash.

To store leftover Chicken Alfredo Stuffed Spaghetti Squash, let it cool completely, then place it in an airtight container in the refrigerator. It should last for about 3-4 days. You can reheat it in the oven or microwave until warmed through before serving.

Chicken Alfredo Stuffed Spaghetti Squash pairs well with a fresh green salad, garlic bread, or steamed vegetables like broccoli or asparagus. These sides complement the creamy flavors of the dish and add a nice balance to your meal.