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Creamy Chicken and Spaghetti Squash Boats
Creamy Chicken and Spaghetti Squash Boats
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
210 minutes
Indulge in creamy chicken and spaghetti squash boats with marinated chicken, tomatoes, spinach, and cheesy sauce - a family favorite!
Ingredients:
  • 0.25 cup fat-free, Italian-style salad dressing
  • 0.25 teaspoon red pepper flakes, or more to taste
  • 1 pinch onion powder
  • 1 pinch ground paprika
  • 0.5 pound skinless, boneless chicken breast, cubed
  • 1 (4 pound) spaghetti squash
  • 1 tablespoon olive oil
  • 3 cloves garlic, or more to taste, minced
  • 1 (10 ounce) package baby spinach
  • 2 medium tomatoes, diced
  • 0.5 cup light cream, or as needed
  • 0.25 cup shredded Parmesan cheese
  • 2 ounces fat-free cream cheese
  • 2 tablespoons shredded reduced-fat mozzarella cheese, or more to taste
Instructions:
  • Combine salad dressing, pepper flakes, onion powder, and paprika in a bowl. Transfer the mixture to a resealable plastic bag. Add chicken, coat evenly with the marinade, remove any excess air, and seal the bag. Refrigerate and marinate for 2 to 4 hours.
  • Preheat your oven to 400 degrees F (200 degrees C) when you're ready to cook.
  • Poke squash with a fork lengthwise around the center. Microwave on high for 3 to 5 minutes based on size. Allow to cool in the microwave for 1 minute before handling.
  • After microwaving, slice the squash in half along the score line. Remove and discard the seeds. Rub olive oil on the flesh and season with salt and pepper. Arrange the squash halves, cut-sides down, on a baking sheet with edges.
  • Roast in the oven until the squash is easily pierced with a fork, approximately 40 minutes.
  • Once the squash is in the oven, heat a large skillet over medium-high heat and add the chicken along with the marinade. Cook until the juices run clear, about 4 to 5 minutes. Remove the chicken from the skillet and set it aside.
  • In a skillet over medium heat, sauté garlic until fragrant for about 1 minute. Mix in spinach and tomatoes, cooking until spinach wilts for 2 to 3 minutes. Stir in cream, Parmesan cheese, and cream cheese until melted and heated through, about 3 minutes. Reintroduce chicken to the skillet and warm it through for 2 to 3 minutes.
  • Take the roasted squash out of the oven and allow it to cool for 2 to 3 minutes. Lower the oven temperature to 350 degrees F (175 degrees C).
  • Gently shred the squash flesh into strands using a fork, leaving it inside the shells. Mix in the sauce, then sprinkle mozzarella cheese on top of each half and enjoy!
  • Place back in the oven and bake for 10-15 minutes until golden brown. Allow to rest for 1-2 minutes before serving.

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