Cheesy Chicken Alfredo Stuffed Spaghetti Squash


  • 5 lb. spaghetti squash
  • 1 tablespoon of olive oil
  • 2 cups of fresh Smith's Farm's broccoli florets
  • 1 large boneless skinless chicken breast, cooked and diced
  • 2 tablespoons of unsalted butter
  • 3/4 cup 2% milk
  • 2 cups shredded Cabot Sharp Cheddar Cheese
  • 1 teaspoon dry parsley
  • 1 teaspoon dry basil
  • 1 teaspoon dry oregano


  1. Preheat oven to 400 degrees F.
  2. Slice spaghetti squash in half. Using a spoon, scoop out the seeds.
  3. Drizzle olive oil over the spaghetti squash flesh. Rub the oil in with your hands.
  4. Place prepared spaghetti squash flesh side down on a baking sheet.
  5. Bake for 40 minutes, until the squash is tender and easily flakes with a fork.
  6. Remove from oven and flip the squash over on baking sheet so flesh side is facing up.
  7. Evenly distribute the cooked chicken and fresh broccoli between the two spaghetti squash halves.
  8. Set aside.
  9. Bring a small saucepan to medium high heat. Add butter and melted. Next add in milk, stirring with a whisk to combine.
  10. Next add in Cabot Sharp Cheddar Cheese, parsley, basil and oregano. Continue to whisk until the cheese is melted and the sauce is smooth.
  11. Evenly pour the sauce over each spaghetti squash half.
  12. Place squash in oven for an additional 5-7 minutes or until the cheese is melted and slightly browned.
  13. Remove from oven and serve!


Thank you to for this recipe!

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