Baked Spaghetti Squash Chicken Alfredo

I put a new spin on my original Baked Spaghetti Squash recipe last night, and it turned out better than I thought. Lately I’ve been a little sensitive to red sauce. I must be getting old. So this is a nice alternative. Let me know if you give it a try!

Ingredients:

1 Large Spaghetti Squash (about 5 lbs)

1 lb Boneless Skinless Chicken Breast Tenderloins

1 24 oz jar Rao’s Homemade Alfredo Sauce (or any Alfredo Sauce you prefer)

1 TBS Grapeseed Oil or Olive Oil

1 cup shredded Mozzarella Cheese

1/2 cup shredded Parmesan Cheese

3/4 cup Seasoned Panko Breadcrumbs

3 TBS unsalted butter

1 tsp Italian Seasoning

2 tsp Cavender’s Greek Seasoning

Salt and pepper to taste

Directions:

Preheat Oven 350 degrees.

Pierce Spaghetti Squash with a knife all over to allow venting. Microwave for 5 minutes. Flip over and microwave for an additional 5 minutes. After second flip see if it’s tender enough to cut open. If not heat for an additional 5 minutes. Use oven mits to take the squash out of the microwave. That sucker will be HOT!

While Spaghetti Squash is heating up in the microwave. Heat a saute pan over medium high heat with a drizzle of grape seed oil or olive oil. Pat chicken dry with a paper towel. Then season each side with the Cavender’s Greek Seasoning.

Saute the chicken for 5 minutes on each side until cooked through. Remove from heat. Cut chicken into small bite sized pieces. Set aside.

Cut the spaghetti squash in half lengthwise. Scrape out the seeds and discard. Use a fork to scrape the squash from the peel and place into a bowl.

Spray a 9×13 pan with cooking spray. Spread the spaghetti squash in the greased pan into an even layer. Season with salt and pepper and a sprinkle of the Cavender’s Greek seasoning.

In a small bowl melt 3 TBS of butter in the microwave. Once melted stir in the seasoned panko bread crumbs along with your Italian seasoning. Mix until well combined. Set aside.

Pour half of the Alfredo sauce over top of the spaghetti squash. Evenly coating the spaghetti squash in the pan. Sprinkle with a layer of mozzarella and parmesan cheese.

Take the cut up chicken pieces and spread over the sauce. Pour the rest of the sauce over top of the chicken. Sprinkle with another layer of mozzarella and parmesan. Then top with your panko bread crumb mixture. Sprinkle with a light layer of mozzarella.

Bake for 25 minutes on 350 degrees until topping is a golden brown and bubbling.

Let cool for a few minutes before serving.

Enjoy!

Check out my other recipes here!

Thanks for flying by friend!

xoxo,

Robyn