Sun Dried Tomato Spaghetti Squash Boats
Ingredients
The squash
-
2
whole
ripe spaghetti squash
The sauce
-
1
Tbsp
olive oil
-
1
Tbsp
garlic
-
½
cup
sun dried tomatoes, roughly chopped
-
½
cup
artichoke hearts, drained and chopped
-
1
cup
chicken broth
-
½
cup
half and half
-
½
tsp
red pepper flakes
-
1
tsp
Italian seasoning
-
to taste
salt and cracked pepper
-
2
cups
shredded rotisserie chicken
-
2
cups
baby spinach leaves
-
½
cup
shredded mozzarella cheese
-
2
Tbsp
fresh basil, chopped
Instructions
- Preheat the oven to 400°F and cut the spaghetti squash in half, scooping out the seeds.
- Place the squash cut side down on a baking sheet and bake for 40 to 45 minutes until tender.
- In a skillet, heat olive oil and sauté garlic and sun dried tomatoes for about 2 minutes.
- Add artichoke hearts and sauté for an additional minute, then add chicken broth, half and half, red pepper flakes, Italian seasoning, salt, pepper, and shredded chicken.
- Bring the mixture to a boil, then cover and simmer until the squash is ready, adding spinach 5 minutes before serving.
- Once the squash is done, scrape out the strands with a fork.
- Divide the chicken mixture among the squash halves and sprinkle with mozzarella cheese.
- Return to the oven for 3 to 4 minutes until the cheese is melted.
- Top with fresh basil and serve.
Nutrition Facts (estimated)
Servings
4
Calories
460
Total fat
17.8g
Total carbohydrates
38.5g
Total protein
38.8g
Sodium
1054mg
Cholesterol
0mg
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