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Spaghetti Squash Boats with Chicken

URL: https://www.wellplated.com/spaghetti-squash-boats-chicken/

Ingredients

For the Roasted Squash

  • 2 medium spaghetti squash
  • 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
  • 1 pound boneless skinless chicken breasts
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 2 cups baby spinach
  • ½ cup nonfat plain Greek yogurt
  • 1 cup part-skim mozzarella cheese
  • 2 tablespoons chopped fresh basil

Instructions

  1. Preheat the oven to 400°F and roast the spaghetti squash until tender.
  2. Cook the bacon in a large saucepan until crisp, then remove and drain on paper towels.
  3. In the same pan, cook the chicken in reserved bacon fat, seasoning with garlic powder, salt, and pepper until cooked through.
  4. Add spinach to the chicken and stir until wilted, then mix in Greek yogurt, half of the mozzarella, and basil.
  5. Shred the roasted spaghetti squash and mix it with the chicken filling.
  6. Stuff the squash halves with the mixture, top with bacon and remaining mozzarella, and bake until bubbly.

Nutrition Facts (estimated)

Servings
4
Calories
538
Total fat
27g
Total carbohydrates
37g
Total protein
42g
Sodium
20mg
Cholesterol
116mg

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