Chicken & Bacon Alfredo Stuffed Spaghetti Squash
Chicken & Bacon Alfredo Stuffed Spaghetti Squash could be just the gluten free and fodmap friendly recipe you've been looking for. This recipe serves 3 and costs $4.17 per serving. One portion of this dish contains roughly 38g of protein, 64g of fat, and a total of 837 calories. 323 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. It is brought to you by Laurens Latest. Head to the store and pick up alfredo sauce, shredded mozzarella cheese, seasoning, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 70%. If you like this recipe, you might also like recipes such as Chicken Alfredo Spaghetti Squash, Chicken Alfredo Spaghetti Squash, and Chicken Alfredo Spaghetti Squash.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
1 1/2 cups jarred alfredo sauce***
6 slices of bacon, cooked and crumbled**
1 leftover grilled chicken breast*, diced
olive oil
1/2 cup shredded parmesan cheese
salt & pepper,
Mrs. Dash seasoning for garnish
1/2 cup shredded mozzarella cheese
1 medium spaghetti squash
Equipment:
baking sheet
knife
oven
Cooking instruction summary:
Preheat oven to 375 degrees. With a very sharp knife, carefully slice spaghetti squash in half. Scoop out seeds into the garbage and place onto baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake 30-40 minutes or until fork can pierce the flesh and start to shred. Divide chicken, bacon, 1 cup of alfredo sauce, and half of the cheeses {1/4 cup each mozzarella and parmesan} between the two spaghetti squash cavities. Bake another 10-15 minutes to thoroughly cook the squash. Carefully mix the squash with the fillings, pulling the squash away from the sides. Spoon more alfredo sauce over the top {see notes below} with remaining cheeses and broil 1-2 minutes until melted and bubbly. Serve hot.
Step by step:
1. Preheat oven to 375 degrees. With a very sharp knife, carefully slice spaghetti squash in half. Scoop out seeds into the garbage and place onto baking sheet.
2. Drizzle with olive oil and sprinkle with salt and pepper.
3. Bake 30-40 minutes or until fork can pierce the flesh and start to shred. Divide chicken, bacon, 1 cup of alfredo sauce, and half of the cheeses {1/4 cup each mozzarella and parmesan} between the two spaghetti squash cavities.
4. Bake another 10-15 minutes to thoroughly cook the squash. Carefully mix the squash with the fillings, pulling the squash away from the sides. Spoon more alfredo sauce over the top {see notes below} with remaining cheeses and broil 1-2 minutes until melted and bubbly.
5. Serve hot.
Nutrition Information:
covered percent of daily need
