1-Preheat oven and prepare squash for roasting: Making Spaghetti Squash Chicken Alfredo is a fun process that results in a delicious, healthy meal. Begin by preheating your oven to 400°F, as this temperature helps roast the squash perfectly. First, halve the spaghetti squash lengthwise and remove the seeds, then coat the cut sides with cooking spray for easy roasting.

2-Roast until tender, about 40 minutes: Drizzle the inside with a bit of the extra-virgin olive oil and place the halves cut-side down on a baking sheet. Roast them for about 40 minutes until they’re tender and the flesh can be scraped into strands. While the squash cooks, prepare the rest of the dish to keep things moving smoothly.

3-Sauté shallots and garlic in olive oil: In a pan, heat the remaining olive oil over medium heat and sauté the chopped shallots and minced garlic until they’re fragrant and soft.

4-Whisk in flour, milk, and other sauce ingredients: For the sauce, whisk in the all-purpose flour followed by the 2% reduced-fat milk, stirring until it thickens into a creamy base. Add the fresh lemon juice, grated Parmesan cheese, kosher salt, and freshly ground black pepper, then stir in the shredded rotisserie chicken until everything is well combined. Internal link: If you’re looking for more chicken ideas, check out our oven-baked chicken legs recipe for simple techniques.

5-Combine with chicken and squash strands: Once the squash is ready, use a fork to scrape the strands and mix them with the chicken and sauce mixture.

6-Bake and broil for the final touch: Place this back into the squash halves, top with shredded mozzarella cheese, and bake for 10 minutes. Finish by broiling for 2 minutes until the top is golden and bubbly. Garnish with finely chopped parsley before serving to add a fresh touch.