Looking for a cozy, heartwarming dish that brings comfort with every bite? Look no further than Creamy Chicken Spaghetti Squash Boats! Filled with tender chicken, savory spinach, and rich creamy cheese, this recipe is perfect for those who crave nutritious and flavorful meals without the fuss. Not only is it easy to make, but it’s also a fantastic way to incorporate vegetables into your dinner table, making it a win-win for both taste buds and health-conscious eaters.
The unique twist on classic spaghetti through the use of spaghetti squash makes this dish not only a conversation starter but also a guilt-free alternative to traditional pasta. Each bite offers a delightful mix of flavors complemented by the velvety texture of the creamy filling. Whether you’re serving it for a family dinner or impressing guests at a cozy gathering, these Creamy Chicken Spaghetti Squash Boats are sure to steal the show!
Why You’ll Love This Creamy Chicken Spaghetti Squash Boats
- Healthy & Wholesome: Packed with protein and veggies, it’s a nutritious choice.
- Flavorful: The blend of spices and creamy cheeses creates a delightful richness.
- Low-Carb Alternative: Perfect for low-carb diets, this dish skips traditional pasta without sacrificing comfort.
- Easy to Prepare: Simple ingredients and steps make it accessible for any cook.
- Versatile: Customize it with your favorite toppings and sides.
Preparation Phase & Tools to Use
Before you dive into making Creamy Chicken Spaghetti Squash Boats, it’s essential to prepare your kitchen and gather the necessary tools. Start by preheating your oven to 400°F. This crucial step allows the spaghetti squash to cook evenly and achieve that tender texture we love.
Next, gather a baking sheet, a sharp knife for cutting the squash, and a skillet for cooking the chicken. You’ll also want measuring cups and spoons on hand to accurately portion out your ingredients, like chicken broth and seasonings. Having everything prepped and ready will streamline your cooking process and ensure that you’re not scrambling during the busy moments.
Ingredients
- 1 medium spaghetti squash (about 2–3 lbs.)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 lb. chicken thighs or breasts, cut in bite-size pieces
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1 shallot, sliced thin
- 3 garlic cloves, minced
- 1/4 cup chicken broth
- 5 oz baby spinach
- 1/2 cup cottage cheese
- 1/4 cup grated parmesan (plus more for top)
Instructions
Step 1: Prepare the Spaghetti Squash
Begin by carefully cutting the spaghetti squash in half lengthwise. Make sure to scoop out the seeds using a spoon; it’s important to remove the seeds for the best texture of your finished dish. After scooping, drizzle olive oil and sprinkle salt on the cut sides. This will help the squash develop flavor and a beautiful caramelization.
Step 2: Bake the Squash
Place the squash halves, cut-side down, on your baking sheet. Bake in the preheated oven for about 40 to 45 minutes, or until tender. You’ll know it’s done when you can easily pierce the skin with a fork. Once baked, let it cool for a few minutes before scraping the strands into a bowl, this is where the magic happens as the squash transforms into a delightful “noodle” substitute!
Step 3: Cook the Chicken
While the squash is baking, season the bite-sized chicken pieces with onion powder, garlic powder, dried parsley, oregano, and black pepper. This blend of seasonings infuses the chicken with tremendous flavor. In a large skillet over medium-high heat, cook the seasoned chicken for about 6 to 8 minutes, until it turns golden brown and cooked through.
Step 4: Sauté Shallots and Garlic
Once the chicken is browned, push it to one side of the skillet. Add in the sliced shallot and minced garlic to the other side. Cook for about a minute, stirring the shallots and garlic until they become fragrant. This step is crucial as it builds flavor for the entire dish, creating a delicious aromatic base.
Step 5: Add Broth and Spinach
Pour the chicken broth into the skillet, making sure to scrape up any browned bits off the bottom. This adds depth to your sauce. Then, toss in the baby spinach, cooking it just until wilted. This will take only a minute or so, and the color and nutrients it adds to the dish is fantastic!
Step 6: Create the Creamy Mixture
Turn off the heat and stir in the cottage cheese and grated parmesan, mixing until creamy and well-combined. The cottage cheese provides a lovely richness while keeping the dish lighter than heavy cream. Finally, incorporate the spaghetti squash strands, ensuring they are well-mixed into the creamy chicken and spinach blend.
Step 7: Fill the Squash Boats
Now it’s time to fill your prepared spaghetti squash boats! Spoon the creamy chicken mixture into the hollowed-out squash halves, mounding it generously. This can get messy but feel free to pile them high for a satisfying serving!
Step 8: Broil for a Golden Finish
To finish, sprinkle additional parmesan over the top of the stuffed spaghetti squash boats. Place them under the broiler for an additional 2 to 3 minutes or until the cheese is melted and golden. Keep an eye on them to avoid burning—this step adds a beautiful, bubbly crust that’s hard to resist!
Variations
- Protein: Substitute chicken with cooked ground turkey or shredded rotisserie chicken for a quicker option.
- Vegetables: Add bell peppers, mushrooms, or other seasonal vegetables for added nutrition and color.
- Spices: Experiment with spices like cayenne for heat or Italian seasoning for a robust flavor.
Cooking Notes
- Ensure to cook the spaghetti squash thoroughly as undercooked squash can be tough and not yield pleasant strands.
- Use bone-in chicken thighs for added flavor, just ensure to adjust the cooking time accordingly.
Serving Suggestions
- Serve with red pepper flakes sprinkled over for a kick of spice.
- A simple green salad pairs well, balancing the richness of the meal.
Tips
- Roasting the spaghetti squash cut-side down allows for even cooking and prevents drying out.
- To save time, you can prepare the filling in advance and assemble before dinner.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information
- Calories: 450 per serving
- Protein: 40g
- Sodium: 600mg
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the filling a day in advance and store it in the fridge. Just fill the squash and broil it when you’re ready to serve.
What other fillings can I use?
You can get creative! Try using different cheeses like mozzarella or feta, or utilize other proteins such as shrimp or turkey.
How long does leftover spaghetti squash last?
Leftover spaghetti squash can be stored in an airtight container in the fridge for up to 3 days.
Can I freeze the filling?
Absolutely! The filling freezes well, so you can make a larger batch and store individual portions for later use.
Conclusion
Creamy Chicken Spaghetti Squash Boats are a delicious and healthy alternative that feels indulgent while being packed with nutrients. With a delightful mixture of creamy textures and savory flavors, it’s a dish that pleases the palate without adding extra calories or carbs. So grab your ingredients, and let the cooking fun begin! Don’t forget to share your creations in the comments below and let us know how you customized your spaghetti squash boats.
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Creamy Chicken Spaghetti Squash Boats
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
Creamy Chicken Spaghetti Squash Boats are a delicious and healthy alternative that feels indulgent while being packed with nutrients.
Ingredients
- 1 medium spaghetti squash (about 2–3 lbs.)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 lb. chicken thighs or breasts, cut in bite-size pieces
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1 shallot, sliced thin
- 3 garlic cloves, minced
- 1/4 cup chicken broth
- 5 oz baby spinach
- 1/2 cup cottage cheese
- 1/4 cup grated parmesan (plus more for top)
Instructions
- Begin by carefully cutting the spaghetti squash in half lengthwise. Make sure to scoop out the seeds using a spoon; it’s important to remove the seeds for the best texture of your finished dish. After scooping, drizzle olive oil and sprinkle salt on the cut sides.
- Place the squash halves, cut-side down, on your baking sheet. Bake in the preheated oven for about 40 to 45 minutes, or until tender. You’ll know it’s done when you can easily pierce the skin with a fork.
- While the squash is baking, season the bite-sized chicken pieces with onion powder, garlic powder, dried parsley, oregano, and black pepper. In a large skillet over medium-high heat, cook the seasoned chicken for about 6 to 8 minutes, until it turns golden brown and cooked through.
- Once the chicken is browned, push it to one side of the skillet. Add in the sliced shallot and minced garlic to the other side. Cook for about a minute until fragrant.
- Pour the chicken broth into the skillet, making sure to scrape up any browned bits off the bottom. Then, toss in the baby spinach, cooking it just until wilted.
- Turn off the heat and stir in the cottage cheese and grated parmesan, mixing until creamy and well-combined. Finally, incorporate the spaghetti squash strands.
- Spoon the creamy chicken mixture into the hollowed-out squash halves, mounding it generously.
- To finish, sprinkle additional parmesan over the top and place them under the broiler for an additional 2 to 3 minutes or until the cheese is melted and golden.
Notes
Ensure to cook the spaghetti squash thoroughly as undercooked squash can be tough and not yield pleasant strands.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 450 per serving
- Sodium: 600 mg
- Protein: 40 g