Description
Creamy Chicken Spaghetti Squash Boats are a delicious and healthy alternative that feels indulgent while being packed with nutrients.
Ingredients
Scale
- 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