Chicken & Bacon Alfredo Stuffed Spaghetti Squash

Ingredients

Meat
- 6 slices Bacon, cooked and crumbled
- 1 Chicken breast

Produce
- 1 Spaghetti squash, medium

Condiments
- 1 1/2 cups Alfredo sauce, jarred

Baking & Spices
- 1 Mrs. dash seasoning
- 1 Salt & pepper

Oils & Vinegars
- 1 Olive oil

Dairy
- 1/2 cup Mozzarella cheese
- 1/2 cup Parmesan cheese

Time
Prepare: 10M
Cook: 1H

Found on laurenslatest.com

Directions

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.

Nutrition

*I love using Mrs. Dash chicken seasoning on my chicken. If you dont have leftover chicken from a previous dinner, just dice up a chicken breast and sautee in a little olive oil, salt and Mrs. Dash Chicken seasoning. **I used 6 slices which is a totally fine amount, but for all you bacon lovers out there, feel free to add more!! ***Use a good alfredo sauce you like. You can do a homemade one, or store bought. I used one from Trader Joes. Also, the 1 1/2 cup increment was how much I used. It was a little shy of the whole jar. Looking back, I probably should have used the whole jar. This amount will change depending on how large your spaghetti squash is and your preferred sauce-to-goodies ratio.

Serves: 2-3 servings
Prepare: 10 minutes
Cook Time: 1 hour
TotalTime: 1 hour 10 minutes