Twice Baked Chicken, Mushroom, Bacon Alfredo with Spaghetti Squash
A fun twist on a family favorite! Dress up your spaghetti squash with the bold flavors of chicken and bacon, baked twice to perfection!
Be bold!! Similar to a pasta noodle, the spaghetti squash by itself if a fairly bland flavor, which is great for absorbing anything it’s cooked with! Because of this, plan accordingly with ingredient choice and seasoning. Salty bacon and strong cheeses work great here as bold flavors that jump out, minimizing the need to salt the squash individually. Go a little heavy on the flavors in your sauce mixture, as the squash will dilute everything once baked again.
Go easy on that sauce! A trick here is accounting for the correct level of moisture. Unlike noodles, the spaghetti squash will hold a lot more liquid. To compensate for this, when making the sauce, I use less stock and cream that I normally would, but heavier on cheese and seasonings. This allows for the squash to mix into the sauce and add the rest of the liquid, without everything spilling out of your shells!
Is your fall harvest in full swing?! Try out some other great ways to cook with this fabulous squash:
Butternut Squash and Sundried Tomato Alfredo over Spaghetti Squash
Twice Baked Spaghetti Squash with Spinach, Mushrooms and a Creamy Swiss Dijon Sauce
As the seasons change, so do the recipes and creative options from the garden! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Twice Baked Chicken, Mushroom, Bacon Alfredo with Spaghetti Squash
Equipment
- Baking Dish
- Kitchen knife
- Skillet
Ingredients
- 1 large Spaghetti Squash
- 4 strips Bacon
- 1 small Onion
- 2 cloves Garlic
- 2 handfuls Mushrooms I used baby bella
- 1 medium Chicken Breast, precooked
- 3 handfuls Spinach
- 1/2 tsp Italian Seasoning
- 1/4 tsp Crushed Red Pepper
- Salt and Pepper
- 1/3 cup Stock
- 1/4 cup Heavy Whipping Cream
- 1/3 cup Mozzarella Cheese or Italian Blend A little more for topping
- 1/4 cup Parmesan Cheese
Instructions
- Slice spaghetti squash in half lengthwise and scrape out inner seeds. Place open side down on a baking dish. Using a fork, poke a few holes through the outside skin. Bake at 350 for about 30 minutes or until a fork is easily inserted through the skin. Remove and allow to cool to the touch.
- While baking, heat skillet and add chopped bacon. As bacon cooks down, add chopped onion and sauté.
- When translucent, add sliced mushrooms, diced chicken, minced garlic, and seasonings. Stir well to cook.
- When veggies are softened, add in spinach to wilt down.
- When veggies are cooked through, add stock and heavy cream and stir well. As a low simmer forms, fold in cheeses and stir until sauce thickens. Turn heat to low and allow the sauce to combine. Adjust seasoning to taste.
- Using a fork and cooled spaghetti squash, going against the grain, create 'noodles' inside each squash half. Pour half of the sauce mixture into each squash and stir to combine.
- Top with remaining cheese and place bake in oven to cook until golden on top, about 15 minutes.
- Remove and serve with additional cheese for garnish. Enjoy!
