Spaghetti Squash Boats With Chicken Recipes

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SPAGHETTI SQUASH BOATS WITH CHICKEN



Spaghetti Squash Boats with Chicken image

These easy and healthy spaghetti squash boats are stuffed with creamy chicken, bacon, spinach, and cheese. A comforting low carb recipe!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h15m

Number Of Ingredients 13

2 medium spaghetti squash (about 2 pounds each)
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 strips thick-sliced center-cut bacon (roughly chopped)
1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 cups baby spinach (torn into pieces)
1/2 cup nonfat plain Greek yogurt
1 cup part-skim mozzarella cheese (divided)
2 tablespoons chopped fresh basil (plus additional for serving)

Steps:

  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
  • Meanwhile, heat a large saucepan over medium and add the bacon. Cook until the bacon is crisp and the fat has rendered; about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and pat dry.
  • Discard all but 1 tablespoon bacon fat from the pan and increase the heat to medium-high. Add the chicken pieces to the pan and season with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the chicken is cooked through, about 5 minutes.
  • Remove from the heat, then add the spinach. Stir the chicken and spinach together until the spinach wilts, then stir in the Greek yogurt, half of the mozzarella cheese, and basil.
  • Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it's no longer attached to the walls and makes a "nest."
  • Divide the chicken filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on a baking sheet and sprinkle with the reserved bacon and remaining mozzarella cheese.
  • Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with additional fresh basil.

Nutrition Facts : ServingSize 1 (of 4), Calories 538 kcal, Carbohydrate 37 g, Protein 42 g, Fat 27 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 116 mg, Fiber 8 g, Sugar 15 g, UnsaturatedFat 14 g

SPAGHETTI SQUASH BOATS



Spaghetti Squash Boats image

Several fresh tasty ingredients to go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun. Try it-you'll love it! -Vickey Lorenger, Detroit, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4-6 side-dish servings or 2 main-dish servings.

Number Of Ingredients 12

1 medium spaghetti squash (2 to 2-1/2 pounds)
1/4 pound ground beef (90% lean)
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, drained
1/3 cup shredded part-skim mozzarella cheese

Steps:

  • Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender. , When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside. , In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash. , Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish. , Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

CREAMY CHICKEN AND SPAGHETTI SQUASH BOATS



Creamy Chicken and Spaghetti Squash Boats image

Creamy chicken in spaghetti squash boats.

Provided by Mariah Ruane

Categories     Meat and Poultry     Chicken

Time 3h30m

Yield 4

Number Of Ingredients 15

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

Steps:

  • 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 Facts : Calories 397.3 calories, Carbohydrate 41.2 g, Cholesterol 70.5 mg, Fat 18.7 g, Fiber 2.6 g, Protein 22.2 g, SaturatedFat 8.3 g, Sodium 549.3 mg, Sugar 3.2 g

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