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How to Make Creamy Chicken and Spaghetti Squash Boats - A Step-by-Step Guide

Creamy Chicken and Spaghetti Squash Boats are a delightful and healthy twist on traditional pasta dishes. This recipe combines tender shredded chicken with a creamy, savory sauce, all nestled inside a cooked spaghetti squash. The result is a comforting and satisfying meal that’s perfect for a cozy night in or a family dinner.

Spaghetti squash is a versatile and nutritious vegetable that provides a low-carb alternative to pasta. When cooked, the flesh of the squash separates into long, spa...

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Ingredients

  • ¼ cup fat-free, Italian-style salad dressing
  • ¼ teaspoon red pepper flakes, or more to taste
  • 1 pinch onion powder
  • 1 pinch ground paprika
  • ½ pound skinless, boneless chicken breast, cubed
  • 1 (4 pound) spaghetti squash
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 3 cloves garlic, or more to taste, minced
  • 1 (10 ounce) package baby spinach
  • 2 medium tomatoes, diced
  • ½ cup light cream, or as needed
  • ¼ cup shredded Parmesan cheese
  • 2 ounces fat-free cream cheese
  • 2 tablespoons shredded reduced-fat mozzarella cheese, or more to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 55 mins
  • Additional Time: 2 hrs 10 mins
  • Total Time: 3 hrs 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Whisk salad dressing, pepper flakes, onion powder, and paprika together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 4 hours.
  • When ready to cook, preheat the oven to 400 degrees F (200 degrees C).
  • Pierce squash with a fork lengthwise around the center edge. Place on a microwave-safe plate and microwave on high for 3 to 5 minutes, depending on size. Let cool in the microwave for 1 minute.
  • Remove from the microwave and slice in half along the score line. Scoop out and discard seeds. Rub flesh with olive oil and season with salt and pepper. Place squash halves, cut-sides down, on a rimmed baking sheet.
  • Bake in the preheated oven until squash is tender when pierced with a fork, about 40 minutes.
  • While the squash is baking, pour chicken and marinade into a large skillet over medium-high heat; cook until juices run clear, 4 to 5 minutes. Remove from the pan and set aside.
  • Add garlic to the skillet and reduce heat to medium; stir until fragrant, about 1 minute. Add spinach and tomatoes and saute until spinach is wilted, 2 to 3 minutes. Stir in cream, Parmesan cheese, and cream cheese; cook until melted and heated through, about 3 minutes. Add chicken back to the skillet and warm it up for 2 to 3 minutes.
  • Meanwhile, remove squash from the oven and let cool for 2 to 3 minutes. Reduce heat to 350 degrees F (175 degrees C).
  • Flip squash halves over, and use a fork to shred the flesh into strands, keeping it inside the shells. Spoon in the sauce mixture and toss gently to mix with squash. Top each half with mozzarella cheese.
  • Return to the oven and bake for 10 to 15 minutes. Let sit for 1 to 2 minutes before serving.

    • Nutrition

    397 cal.

    • Total Fat: 19g
    • Saturated Fat: 8g
    • Cholesterol: 71mg
    • Sodium: 549mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 22g
    • Vitamin C: 39mg
    • Calcium: 309mg
    • Iron: 4mg
    • Potassium: 1219mg

    Categories

    Main recipes
    Chicken recipes
    Pasta recipes
    Creamy recipes
    Spaghetti squash recipes