Spaghetti Squash Boats with Chicken
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
538 kcal
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Course
Main Course
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Cuisine
American
Spaghetti Squash Boats with Chicken
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These easy and healthy spaghetti squash boats are stuffed with creamy chicken, bacon, spinach, and cheese. A comforting low carb recipe!
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Ingredients
For the Roasted Squash
- 2 medium spaghetti squash about 2 pounds each
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Stuffing
- 4 strips thick-sliced center-cut bacon roughly chopped
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 cups baby spinach torn into pieces
- ½ cup nonfat plain Greek yogurt
- 1 cup part-skim mozzarella cheese divided
- 2 tablespoons chopped fresh basil plus additional for serving
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Instructions
- 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.
Notes
- MAKE-AHEAD: The squash can be roasted and "shredded" up to 1 day in advance. The entire dish can be assembled up to 1 day in advance as well. Bake as directed just before serving.
- TO STORE: Leftovers can be stored in the refrigerator for 4 to 5 days.
- TO REHEAT: Warm in the oven or gently in the microwave.
- TO FREEZE: I do not recommend freezing, as the spaghetti squash will become mushy.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
538kcal
(27%)
Carbohydrates
37g
(12%)
Protein
42g
(84%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
116mg
(39%)
Potassium
1166mg
(33%)
Fiber
8g
(32%)
Sugar
15g
(30%)
Vitamin A
2223IU
(44%)
Vitamin C
16mg
(18%)
Calcium
383mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 538kcal | 27% |
| Carbohydrates | 37g | 12% |
| Protein | 42g | 84% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Potassium | 1166mg | 25% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 2223IU | 44% |
| Vitamin C | 16mg | 18% |
| Calcium | 383mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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