Cheesy Baked Spaghetti Squash Boats with Grilled Chicken
Ingredients
The squash and seasoning
-
2
small/medium
ripe spaghetti squash
-
to taste
salt
-
to taste
fresh pepper
The chicken
-
4
thin
chicken cutlets (about 3 oz each)
-
a pinch
garlic powder
-
¼
tsp
oregano
The sauce and cheese
-
2
cups
quick marinara sauce (warm)
-
1
cup
part skim shredded mozzarella
Instructions
- Preheat the oven to 350°F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds and fibers.
- Place the squash halves cut side up on a baking sheet and sprinkle with salt and pepper.
- Roast the squash for about 1 hour until tender.
- Alternatively, microwave the squash for 8-9 minutes if preferred.
- While the squash is roasting, season the chicken cutlets with salt, pepper, garlic powder, and oregano.
- Heat a grill pan over medium-high heat and grill the chicken for 3-5 minutes on each side until cooked through.
- Remove the squash from the oven or microwave and fluff the strands with a fork, leaving them in the shell.
- Season the squash with salt and pepper, then spoon about ¼ cup of marinara sauce into each boat.
- Slice the grilled chicken and place it on top of the squash, then add another ¼ cup of marinara sauce and top with cheese.
- Return the boats to the oven and bake until the cheese is melted and the sauce is hot, about 12 minutes.
- Garnish with fresh basil and serve with parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
4
Calories
326
Total fat
8g
Total carbohydrates
35g
Total protein
29g
Sodium
318.5mg
Cholesterol
0mg
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