Spaghetti Squash Chicken Alfredo
Flavors Used:
If you want to impress your friends with a “fancy dinner”… I’m telling you right now: Spaghetti Squash is your secret weapon. The only “hard” part is cutting that bad boy in half and even that has a cheat code. (Pop it in the microwave for a few minutes and it slices like butter. You’re welcome.) Then here’s the fun part: we’re not scooping everything out into a bowl like everybody else. Serve it in the squash boat. It’s already a perfect little dish just sitting there like, “I was made for Alfredo.” We season it up with the OG (green top), bake it till it’s soft, then pile on chicken, peppers, and a creamy cheese-loaded Alfredo with a little Primo and Red Pepper Cheesoning for that next-level flavor.
Ingredients
- 2 tbsp Dan-O’s Original Seasoning
- 2 tbsp Dan-O’s Cajun Seasoning
- 1 tbsp Dan-O’s Italian-O Seasoning
- 2 tbsp Dan-O’s Preem-O Seasoning
- 1 tbsp Dan-O’s Red Pepper Cheesoning
- 2 spaghetti squash, halved lengthwise and seeded
- 2 tbsp olive oil
- 1 cup of water
- 4 chicken breasts
- 2–3 bell peppers, sliced
- 2 cups heavy whipping cream
- 9 oz Fontina cheese, sliced or shredded
- 5 oz Romano cheese, grated
- 6 oz whipped cream cheese (about half a tub)
Preparation Instructions
- Prep and Bake the Spaghetti Squash: Preheat the oven to 400°F. Carefully cut spaghetti squash in half lengthwise. Scoop out and discard the seeds and stringy bits. Rub the inside with a little oil, then season generously with 1 tbsp Dan-O’s Original Seasoning. Place squash cut-side down on a baking sheet and bake for 45–60 minutes, until the top presses soft.
- Season and Bake the Chicken: Rub chicken breasts with 1 tbsp olive oil. Season evenly two breasts with Dan-O’s Cajun Seasoning. Season the other two breasts with the remaining Dan-O’s Original Seasoning, then Dan-O’s Italian-O seasoning. Bake at 400°F for about 25–30 minutes, or until fully cooked. Rest, then slice.
- Make the Alfredo Sauce: In a pot over medium heat, add heavy cream. Stir in Fontina and Romano until melted and combined. Add Dan-O’s Red Pepper Cheesoning and 1 tbsp Dan-O’s Preem-O Seasoning. Simmer gently (don’t boil hard), stirring often.
- Cook the Bell Peppers: Heat a skillet over high heat. Add peppers and cook with a splash of water (no oil). Season with the remaining Dan-O’s Preem-O Seasoning. Let them get a little char/blackened edge for flavor; add another splash of water as needed. Cook for about 8–10 minutes, then set aside.
- Build the Squash Boats: Flip baked squash over. Use a fork to loosen the “spaghetti” strands inside the squash (keep it in the boat!). Add a big scoop of Alfredo, then a scoop of peppers. Top with sliced chicken (mix Cajun + Italian-O boats, or pick your team). Finish with another drizzle of Alfredo, and Yum Yum Get Ya Sum!
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Has anyone tried to smoke the spaghetti squash instead of baking it? This looks like an opportunity expand my grilling acumen.