Cheesy Baked Spaghetti Squash Boats with Grilled Chicken
Roasted spaghetti squashed topped with marinara sauce, grilled chicken, melted mozzarella and some fresh basil. I had a hard time naming this one, but I think you get the point.
I was craving something cheesy for dinner last night, and I had spaghetti squash sitting in my counter without a plan, so I came up with this tasty dish. When my husband heard what I was making, he didn’t sound too excited, but after he ate he thought it was pretty good.
If you’ve never had spaghetti squash before, it’s a winter squash that has spaghetti-like strands when you cook it and fluff it with a fork. Does it taste like spaghetti? Well no, it’s kind of neutral in flavor, so it takes on the flavor from whatever you season it with. I always have homemade marinara sauce on hand, either in the refrigerator or freezer, which makes quick weeknight meals a snap.
If you want to speed this up, you can microwave the spaghetti squash instead, I provided both instructions below.
For those of you on Weight Watchers, each boat is only 6 points plus and it filled me up. In fact, because it’s so light, I may use fresh mozzarella next time I make this so it’s even cheesier, this recipe can afford it!
There are so many delicious types of winter squash, including acorn, butternut and spaghetti. Whichever gourd you go for, you can be assured you’re making a healthy choice. Winter squash is loaded with vitamins A and C, potassium and fiber. They also contain some folate and thiamin, a B vitamin that helps the body turn carbs into energy. Look for squash with a think, hard skin that’s free of blemishes. Make sure it feels heavy for its size—that’s a sign of freshness. You can keep squash for up to a month in a cool, dry place.
Cheesy Baked Spaghetti Squash Boats with Grilled Chicken
Ingredients
- 2 small/medium ripe spaghetti squash
- salt and fresh pepper, to taste
- 4 thin chicken cutlets, about 3 oz each
- pinch garlic powder
- 1/4 tsp oregano
- 2 cups quick marinara sauce, warm
- 1 cup part skim shredded mozzarella, Polly-o
Instructions
- Preheat oven to 350°.
- Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper.
- Roast about an hour or until the skin gives easily under pressure and the inside is tender. (If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes.)
- Meanwhile, while the squash is roasting, season chicken cutlets with salt, pepper, garlic powder and oregano.
- Heat a grill pan (or a George formal grill) over medium-high heat, when hot grill chicken on both sides until cooked through, about 3-5 minutes. Set aside on a dish.
- Remove the spaghetti squash from the oven or microwave and carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Season with salt and pepper, then spoon about 1/4 cup marinara in each boat.
- Slice the chicken on the diagonal and place each piece on top of each squash half. Top the chicken with 1/4 cup each of remaining marinara sauce, then top with cheese and place back into the hot oven and cook until the cheese is melted and the sauce is hot, about 12 minutes.
- Garnish with fresh basil and serve with parmesan cheese on the side if desired.
Nutrition
Nutritional information provided by Heather K Jones, RD (aka The Diet P.I.).
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I wanted to make this recipe but I didn’t have any chicken breasts but I did have fresh italian chicken sausage. I made the quick marinara recipe linked in this recipe but I removed the sausage from the casing, broke it up a bit and cooked it in the marinara. It was perfect!!
First time doing this one and it is wonderful. I needed a vegetarian option so marinated tofu in Italian herbs and a bit of tamari and then baked it for a long time to get it browned, and used it instead of chicken. I did Skinny Taste Swiss Chard (with out the red pepper), and added some of it to the squash when done, and made Skinny Taste Marinara sauce with fresh tomatoes that are plentiful at the moment. I had a few left over artichokes and put them chopped up in there too. Very good and will make often with chicken or with tofu etc. Fresh basil on top. Fun serving it in the squash, finally had a squash that was not huge so it worked.
The saturated fat was not included just a % sign. Does that mean 0. How does this work out for the new Weight Watcher plan, the chicken should be 0 points.
Just a thought, I love your recipes, I just need clarification on this one.
Thanks so much, happy holidays.
j
This has been updated with freestyle! The calculator would not be accurate with all the new 0 point foods, you have to use recipe builder.
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This recipe is a weekly favorite! Yum!!!!
I have made this a few times and it does not disappoint. I use Pinty’s chicken flings!
I’ve been trying to like spaghetti squash for years but always find it somewhat disappointing. This recipe is the first time I made spaghetti squash and didn’t end up staring longingly across the table at my children’s pasta! Yum!
Glad to hear it!!
I made this last night and it was fantastic. I’ve also prepped enough for dinner all week. I’ll be making more from this site for sure.
Thank you!
Used sausage, added fried onion & garlic, 3X the sauce & 2X the cheese. Made surface cuts in the 1/2'd squash, then rubbed in: refined coconut oil, salt, pepper, onion & garlic seasonings-baked "up" for 20 minutes then turned down for the remaining 40 minutes. Delicious!
I know this comment is waaaay late, but I just made this tonight and LOVED it. I recently discovered your site after making a commitment to getting more healthy, and I'm so glad I did!
This is absolutely delicious……..another winner from SkinnyTaste
What can I say, another meal my entire family enjoyed! I tried making a dish with spaghetti squash years ago, but the recipe had me microwave the squash uncut and it just didn't come out well. So I never tried it again until now. So glad I did! Thanks again Gina for all the great recipes and for taking the time to post them with photos and such specific instructions! Just ordered a spiralizer the other day, can't wait to get it and try your asian meatballs over zoodles, mmmmm good.
Wow – this recipe is amazing! Tried it last night and even the hubby loved it!! Thank you!
Quick Question. I have had Bypass surgery back in Dec and I have been making this, Obviously I don't eat a lot at a time, however can the Leftovers be frozen and reheated later (like scrapped out of the "boat" and place in Tupperware into freezer????
Tried making these last night… THANK YOU for this awesome idea. They turned out absolutely delicious. You've made a pasta-phile into a believer 🙂
Absolutely delicious!!! thank you!!
Just popped over after reading Brit's feature of the recipe! I eat a lot of spaghetti squash and love this idea. I'm going to try it out sans chicken with some Daiya ASAP 🙂
I made this for dinner tonight. Wow. Hubby thought it was awesome. Honestly, I could only eat 1/2 boat, but I probably used more than 3 oz of chicken on each one. I made the marinara with onions, garlic, mushrooms, tomatoes and tomato sauce and seasonings. This really was amazing. Hubby will eat my leftovers tomorrow for lunch!!
We made this for dinner today, and it was a hit! It took longer to roast the squash, but we really enjoyed it. Will make again.
I've made this a few times, and have enjoyed it each time. I've discovered that it's important to make sure the strands are no longer attached to the sides of the squash, or it can be a little difficult to eat. So yummy, though! I'm sure I'll make it again.
I made this last night and it was FANTASTIC! So tasty and easy to pull together. I shared the deliciousness with my readers here: http://seektobemerry.blogspot.com/2013/09/shakin-things-up-in-kitchen.html Thanks for the inspiration!
The whole family loved this! Everyone scraped their boats clean. I forgot to buy the mozzarella so we just sprinkled some grated parmesan on top. Yum!
Good lord this was good. Spaghetti squash is one of my favorite vegetables but since I'm always eating it, I'm always looking for new ways to cook it. I saw this, had all the ingredients and decided to try it. I was really hungry so I nuked my squash instead of roasting – it worked fine and was delicious, but I think next time I'll roast it just to get that extra layer of flavor. Since everything was so light I used fresh, whole milk mozzarella. I could eat this every day. I was so happy that my husband had to go into work and wasn't able to eat with me – it meant I got to bring leftovers to work for lunch the next day! So good. I'll make this over and over, especially now that squash season is almost here and spaghetti squash will be everywhere.
I love how I can adapt most of your recipes for two people instead of 6 servings. I'm going to make these next week. With pasta instead of squash for my husband. So I'll just get one boat for lunch the next day, ha! Thanks for another yummy recipe!
I used this as an idea but also kind of a base recipe. I have been really wanting to try spaghetti squash since my friend Jeff was on season 14 of the biggest loser and Jackson who was also on the show was obsessed with it. I ended up making spaghetti squash boats with grilled chicken parmesan. I turned my oven up to 400º because I looked at a lot of recipes abd they all either said 350º or 450º for an hour so I figured I would go ib the middle. The squash was perfect after an hour. I used my grilled chicken parmesan recipe cut up the chicken put it in the squash boats and put back in the oven and out came something amazing! My 11 year old loved it and asked if I would nake it all the time now. Thanks for the great idea and good first experience with the spaghetti squash!
I just started consistantly cooking last week. I got sick of eating small snacks throughout the day or having to figure out what to bring for lunch. So I wanted to find options that were easy, healthy and would store for a day or two. I made this on Monday and I would definitely make it again. It's so good! And I had leftovers for lunch. 🙂
This came out really well! We used my husband's spaghetti sauce and we used brined chicken cooked on the grill. Oh man alive! So yummy. Only negative thing: my husband somehow hit himself in the eye with a string of melty cheese. lol I don't know how he did that, but I told him it HAD to go in the comment. Thanks Gina!
Just a heads up: I put your nutritional calculations in my WW app & it is 8 Points+, not 6. Otherwise, WONDERFUL!!
These were delicious and VERY filling! We also tried it with fresh raw baby spinach on top. We will definitely add this to our never ending list of skinny taste loves!
These were so incredible that I almost couldn't take it. By far one of the best dishes I have ever made.
I don't have a grill, so instead I breaded chicken breasts and baked them in the oven and used those. While it was baking, I made the squash in the microwave. I was reluctant to use the microwave because I never have before, but the squash came out perfect.
Would HIGHLY recommend this recipe. Yum yum yum.
I made this Sunday…halved the recipe. It was delicious!! I had never had spaghetti squash before. I brought the second half to work for my lunch on Monday. Heated up very well. I will definitely make this again. I have made several of your recipes and have loved them all. Thank you for sharing!
Thanks for sharing the freezing tip! I LOVE meals where I can double the recipe and freeze half for another meal!
Another great recipe Gina, thank you!
I made this recipe about a month ago for my husband and I. There were 2 halves left so I took the chancce qnd froze it. I took it out today thawed it and heated it in a 350 oven. It was as good as the first time we had it. I love making 2 meals at once.
I made this recipe, but the spaghetti squash was slightly "crunchy". Has anyone else had this problem??
I would try cooking it upside down in water (like an inch of water in the bottom of the pan). That should help, and also cook it for a little longer. When I pulled just the squash out of the oven the first time it was a little crunchy so I stuck it back in for 10 more minutes and then it was perfect. Good luck!
WOW!!!!
I have been cooking spaghetti squash for the past couple of years. I cut them in half, rubs them with olive oil and cover them with sea salt, fresh ground pepper and Italian seasoning and bake them like you.
The idea of making them similar to a twice baked potato is so cool!!!!! I could not use the squash shell so I improvised and used crab imperial dishes, which have handles.
The sauce, I included 2 Serrano peppers finely chopped, a cup of fresh chopped green peppers, a cup of fresh chopped green onions, 4 cloves of garlic, 3/4 cup of fresh basil,1/4 cup of fresh cilantro, 2 tablespoons of Italian seasoning, sauteing them and then adding a 14oz jar of Marianna sauce.
I used hot peppered mozzarella cheese instead, put the filled imperial dishes on top of white plates and sprinkled parsley flakes all over the white imperial dish sitting on top of the white plate. The presentation was so cool but the dish was GREAT!!!!!
It was a smash!!!!!! WOW!!!!!
Thank you so much, what a GREAT, FUN,UNIQUE, NEW and exciting idea!!!!!!
OH MY GOSH!!!! I just made these for dinner tonight and they were amazing!!! Such an easy and filling dinner on a yucky Friday night. And I'm STUFFED!
I tried this last night for a change of pace and yummm!! Even my 20 month old pasta addict daughter gobbled up alomst one boat!! Thank you for introducing us to spaghetti squash!
This was so good!
My husband and I L.O.V.E.D. this recipe! Not only did I impress him with the neat presentation, but he could not stop raving to our friends about how good this tasted. (Made me feel like a great cook!) We have added this to our top 5 recipes EVER. Your Baked Spaghetti Squash & Cheese recipe is in the oven right now, which I have no doubt we will love just as much.
Thank you so much for the precision in your recipes. It makes someone like me feel like I'm actually a good cook, while at the same time helping us lose weight!
Just made this for dinner and the whole family loved it. Do you think it could be made ahead and frozen???
I just made this and it was fantastic. I'm on a low cal diet and this was a filling and tasty dinner. I can't wait to have it again and make it for my husband. Thanks!
I finally had a chance to make this last night and WOW…delish!!! I didn't roast the squash (not enough time) but the microwave worked just fine. Who needs pasta???? This will def be in the rotation and really helped with my chicken parm craving. THANKS!
I have never tried/cooked with spaghetti squash but I tried this recipe tonight and it was ah-mazing!! definitely making it again!
I have made this twice since finding this! It is delicious! I add spinach in with the chicken while cooking – a little extra veggie thrown in there! Thanks, Gina!
Made this for dinner tonight, it was fantastic! Thanks so much for sharing this recipe, and all of them!
I just made this for dinner… wasn't sure what to expect but it came out amazing! I'll totally make this dish again.
This was amazing.. thank you!
Just made this and it was SO delicious and satisfying. Thanks for the delicious recipes!!
This was amazing! So easy and even better left over the next day!
Squash is in the oven now. Instead of grilled chicken, I'm pairing it with turkey meatballs and marinara. Can't wait to dig my fork into this one 🙂
I cooked this last night and it was amazing!! First time that I have ever had spaghetti squash and it will not be the last. Instead of chicken I put put in mushrooms and onions into the marinara sauce, so not sure what that did to the points, but I wanted a veggie meal only. I only made one squash ate half last night and reheated the other half today. It was just as good today as it was yesterday!
Mmmmm had this for dinner tonight with a breaded chicken thigh. Soooo good!
This was amazing, I made it with hubbard squash because its what I had on hand, but I also used your skinny pesto to dress up the chicken, tossed in some mushrooms with the marinade and added broiled tomato slices on top. It was simply divine my new way to eat mock-pasta since it's unprocessed but still gives the same delicious effect! Very creative, thank you!
I made this last night it was wonderful and so easy to make! My kids loved the squash and no leftovers! I am so glad I found your website!
Loooooove spaghetti squash and this recipe sounds amazing!! If it's just me, can I freeze/reheat the other 3 halves? Or is it better to just scoop out the "insides" and freeze them and toss the shells?
I had never eaten spaghetti squash until I saw your amazing recipe for this during the first week of January. The picture made it look so delicious, so I decided to try it, and it was a hit! My 5 year old son even enjoyed it. Thanks Gina for your wonderful recipes; you don't disappoint!
This was absolutely delicious….as are all of your recipes Gina – thanks so much!
This dish is yum but takes a little time. I suggest microwaving the squash for eight minutes and in oven for twenty minutes. I try to eat South Beach style and winter squash/Spegetti squash have a ton of carbs. I suggest this dish for a mid day meal not for dinner. For a quick red sauce Prego vegie smart is a good choice. I only used one cup of sauce.
Ha, I made this the other day for myself and my boyfriend, but my store only had enormous spaghetti squash. We ended up splitting half a squash, and we're having the other half for dinner tonight! It was delicious though, thank you!
Hi,
I looked at this recipe as a possible good gluten-free alternative to regular spaghetti. I'd never tried spaghetti squash before and hubby wasn't sure how he would feel about it. Whether you care for squash or not, I would have to believe you would find this delicious. We did and it's a new favorite dish in our household. Thank you!
Made this tonight…having the other half tomorrow for lunch..Thank You!
Al the point and calorie post crack me up…if you eat only when you are hungry…quit when you are satisfied…you can eat what ever you want.
I have my squash roasting in the oven as i type this. Can't wait to try this!!!
Does anyone know if this freezes well or what would be the best way to reheat?
About how much did each spaghetti squash weigh? I find them in varying sizes so "small" is relative. 🙂
I just made these "boats" with your bruschetta recipe, topped with parm, and it's delicious! I've never had spaghetti squash, so I'm rather pleased. 🙂
Made with lean sausage and soy cheese. Yum. Very easy too.
Tryed this tonigh and it truned out amazing! Added mushroom and it was delish, will be making this one again!!
Thanks for the recipe idea. I made this tonight, but instead of using the grilled chicken, I used your recipe for healthy chicken nuggets. Turned out great. Tasted like chicken parm.
For the microwave instructions….do you cover it with anything? Or poke holes in the skin or put a moist paper towel in the oven when nuking it? I'm going to attempt to replace the pasta in your cajun chicken pasta with spaghetti squash and see how it goes!!! Any advice?
I made this last night. I roasted the squash as directed and it was dried out and tough. If I do this again I will bake the squash as I usually do, that is to cut across instead of lengthwise, placed cut side down and water added to the covered casserole dish, bake at 350 for 1 hour. It turns out perfect every time. The rest of the recipe was tasty but with the squash being dried out and tough it pretty much ruined it. I will try again tho using my method of baking the squash.
I just made this today and can not wait to try this. My only concern is when I put everything in the weight watchers calculator it says its 8 points not 6.
I only ever cook for just myself, but obviously I'll be making at least 2 servings – one with each half of the spaghetti squash – when I make this. Can it be frozen and reheated? Or, if I save the second half for lunch the next day, can I reheat it in a microwave? Thanks, I'm looking forward to making this!
This recipe was just begging to be made!
I already had a spaghetti squash on hand and had made grilled chicken the night before. So I halfed the recipe since I only had 1 squash but I paired it with a salad for lunch today and just one word – YUMMO! I forgot to snap a photo but it came out wonderful. Keeping in the squash half kept everything contained nice and neat. I got a lot of compliments on my "fancy" lunch.
I used Sargento's off the block shredded part-skim mozzarella but next time I may want to spend some extra points and try melting a slice (or two if they're thin enough) of that Land O' Lakes 4 Cheese Italian blend over the chicken.
Thank you for sharing your wonderful recipes with us, Gina!
Anyone else getting 8 Points+? I entered the nutrition info as listed in the recipe in my WW calculator but I still get 8.
WW counts the points value for veggies in their recipes which could be why the number is higher.
I did! Not sure what I should count it as now
I love anything with cheese and so does anybody who has a sense of taste. This looks so yummy and my mouth is beginning to drool. I am so going to make this for dinner today.
This was amazingly delicious. I had the marinara made in advance luckily but next time I will also bake the squash earlier in the day to save some time and avoid burning my fingers. This is in my rotation now. Even the teens loved it. Thanks Gina.
Made this tonight and it was amazing! Will be making this again for sure. The hubster and kidlets loved it as well!
I just made this recipe tonight and it was fantastic! The serving size is definitely filling! The only thing I did different was to bake chicken cutlets with some seasoned panko bread crumbs instead of grill them. Added another point, but this recipe had points to spare. Delish!
This will be on my menu next week for sure!
I made this last night for dinner and it was SO delicious. I will definitely be making this dish again and again.
Made this last night and it was awesome! Even my husband, who claims not to like spaghetti squash, loved it! So easy and filling.
We made this last night and my husband was shocked at how good it was! thanks!!!
Great recipe, Gina, thanks for posting. I really enjoyed it, and used the fresh mozzarella and homemade sauce, which made it fantastic. Question about the "spaghetti" strands – should they be a bit crunch or did I undercook my spaghetti squash? It shredded quite easily after an hour in the oven but had a much different texture than pasta – is that typical?
-Sara
It's definitely going to have a different texture than pasta. It'll depend on your oven temp and how long you roast the squash for. I noticed that I had some more crunchy strands roasting it this way than I do when I roast it in the oven uncut. Plus it was on a rack closer to the heat which may have contributed to that as well but I liked the bit of crunch. Spaghetti squash can come out very watery especially when reheating! It'll always be your personal preference.
Delicious! Made tonight and my 7 yr old loved it! I also made the chicken broccoli noodle casserole from your top recipes list and that was great too!
Thank you!
this was awesome!! i used grilled pork loin instead of chicken. even my husband ate it! next time i will make more so i have leftovers!!!!
I tried this recipe and it was so good, I will definitely make it again.
OMG!!! I made this for dinner It was AWESOME!!!! Everyone loved it even my kids who are very picky. Thank-you for sharing this recipe.
Delicious! Made this tonight for dinner and even my 2 and 4 year old kids liked it! Very filling and easy to make…thanks!
Tried it for the first time, i cooked it in the oven 350 for 45 min, came out nice, did not have marinara or spagheti sauce in the house so used salsa instead and used chicken leftover from a store bought bbq chicken…topped with grated chedar chees and served with a splash of sour cream….num num
The 8 points plus sounds right, I did the same thing and it indicated 8 points too.
I threw in the Fat/Carbs/Fiber/Protein stats into the WW app and it says the points plus value is 8 instead of the 6 that you mentioned. 🙂
I'm really excited to try this. I was eating spaghetti squash non-stop and I think I just got tired of it. I think this recipe will get me back to liking it again!
I made this tonight and it was awesome! Traded in the chicken for some ground turkey and used a little bit more sauce than called for. Plus did a blend of parmesan and the mozza. Turned out so great! Thanks!
We had these for supper tonight. We both loved them. Next time I want to add a little more marinara sauce. Yummm!
Made these last night with sausage/ground turkey instead of chicken. Delish! Thanks!
So, I just made this and feel oober silly cause I completely forgot what I thought would be the best part… the CHEESE! It was still totally yummy and I am so stuffed! I guess I just earned myself a few extra calories! haha Thanks Gina and next time I will be adding the cheese! 😀
I had the hardest time cutting my spaghetti squash in half. I thought that thing might have been petrified because that sucker just wouldn't give. I finally got it but do you have any tips on how to cut spaghetti squash… you know, without losing any fingers?
I would love to know the answer to this as well, please 🙂
I third this request!
I microwave them for a few minutes first, that softens them up enough to cut in half. You must pierce the skin with a knife a few times first, so it doesn't explode!
ask at your store if someone can cut it.
That top picture is quite possibly the most gorgeous thing I have ever seen…!!!
These sound amazing! I need to make sure to grab some spaghetti sauce at the store this week! Delish!
Yuuuuuuuuuuuuuuuuuuum! When I first had spaghetti squash "spaghetti" I was stunned! It was so, so, so, so good and I didn't miss the regular pasta at all. This looks *FABULOUS* and I can't wait to try it!
I love your blog. I just joined Weight Watchers (again) and your recipes will keep me on track, plus they look delicious.
I made a vegetarian version of this last night (no chicken). I added mushrooms and extra cheese. It was so filling and delicious! Another great recipe, thank you!
Just made this for my roommates and I and it was a giant hit! No one had even heard of spaghetti squash and we were all pleasantly surprised!
I made this for dinner tonight, and it was good. Before removing from the oven I broiled the squash for 2-3 mins to brown the cheese. Think next time I'll make it without chicken, as I tend to eat more vegetarian cuisine.
Made this tonight for dinner, and it was yummy. Only problem I had was the squash became very watery on the re-bake when I was melting the cheese. It watered down the layer of marina that was under the chicken. But very filling–my squash was a little on the large side but about halfway though I was getting full.
Just pinned this to put on next week's meal plan. This.looks amazing!
Just had this for an early dinner 🙂 I accidentally bought a giant spaghetti squash so I upped the sauce by a half a cup and I also used Morningstar chicken strips 'cause I'm a veggie. It was delicious! I'm so full and satisfied. Yum Yum Yum 🙂
Thanks for your awesome recipes. I'm going to tell everyone I know about your site!
This looks amazing! I've just discovered your site and am totally in love.
Thanks so much for the incredible food!
I hope you don't mind, but I've linked to this blog on my own blog.
Chicken Parmesan spaghetti squash boats or Baked Chicken Parmesan spaghetti squash boats! Great recipe! I've always loved spaghetti squash!
Was thinking that too, : )
I made this tonight and it was absolutely amazing! This is the first time I have ever had spaghetti squash and you were right about it absorbing the flavors it's paired with. I made the marinara recipe you posted to go with it and that was wonderful too! I only have one question though. When I plug the recipe into the WW recipe builder, it says 10 points vs. the 6 you mention in the nutritional info. Am I doing something wrong?
Looks delicious! I can't wait to make this recipe.
Wonderful blog!!
I'll admit that – like your man – I was cynical about spaghetti squash at first, but all it took was one bite to win me over. Now I'm a BIG fan!
OMG! Thank You So Much for sharing this Recipe! I made this tonite and it was AMAZING! and my Boys (hubby & son) Loved it as well! Thanks!
I never knew you could microwave the squash…. this will really save me some time! Thanks
I LOVE spaghetti squash!Could I use pre-cooked chicken strips to save some more time?
Of course.
Sounds great Thanks!
This looks delicious! I haven't been much of a meat eater sense the beginning of my pregnancy, how would this be without the chicken? And another silly question, i have never had spaghetti squash, do you eat just the insides or the whole thing?
I think it would be just fine without the chicken, maybe add more veggies that you like!!
You don't eat the outside of the squash, just fluff up the flesh insides. It is almost a little sweet and very delicious.
Looks delicious! I still have yet to try out spaghetti squash.
I made this last night for dinner & it was delicious. My husband is thrilled when anything uses the word cheesy in the description & he was definitely a fan after eating it. I added an extra chicken tender to his (he's a big guy), but found half was enough for me. Another great recipe, Gina!
this sounds so awesome! This year, my resolution is to cook much more from your recipes as I Point my way through Weight Watchers! thanks for your love of low fat cooking!!
This looks great. I love spaghetti squash and just realized I haven't had it all this season. Thanks for the inspiration! 😀
I made this last night and it was a hit- so flavorful and satisying without the guilt! Huge serving size, too. I did use whole milk mozzarella. Also, the fresh basil makes it!
This looks fabulous and looks like its a perfect light dinner! It's sad to say I've never cooked with it too date… Must make soon!
LOVE -LOVE Spaghetti squash! Thanks for a new receipe! LUV Your BLOG!!! (Pin it to death!)
I absolutely LOVE spaghetti squash and I'm always trying to find new ways to use it. This looks like a great one!!!
Now that is something really delicious. Makes a perfect dinner, can't wait to try this.
Oooh, this looks good, and I've been wanting to try spaghetti squash. Now to see if I can convince my husband to eat it. He's so picky…
Wow, I have never tried this before. Squash is really something I avoid eation, but the way you made this dish makes it so so innovative and appealing!
Yum!!!! I am going to be using this recipe for sure! I just started my own blog, because in 2013 I am determined to change my eating habits. Trying to cook daily, do crock pot meals ahead of time, and eat healthy… and post a few of my own recipes!!
I LOVE your site.. so I will absolutely be making some of your recipes.. 2013- new year and new me! 😉
http://squishyskitchen.blogspot.com/
Thanks so much for posting all your wonderful stuff!! Seriously… I am a little upset that I can't make this RIGHT NOW.
I have fallen in love with spaghetti squash and eat it all the time. This definitely looks like a dinner I need to try!
Just finished dinner with this!!!! Fantastic!!! After I "fluffed" the squash I added a layer of sauce with a layer of "goat crumble cheese", layer of grilled chicken, another layer of sauce and then to top it off, THREE slices of Halloumi grilling cheese!!! 10++++
Thank you for a GREAT dinner =)
Wow this looks amazing! I need to try this in a veggie version Yum!
I have made spaghetti squash for my boyfriend and I three times this winter so far and he actually loves it! It's healthy enough for me, and filling enough for him (if we have garlic bread on the side, or if we make the sauce with meatballs!)
I'm so glad that your lucky because I did the same and it turned into an utter disaster. Now my boyfriend doesn't eat anything that I prepare.
I've always wanted to make spaghetti squash!!! Looks delicious!!!
Ergo – Blog
This might sound silly. But how exactly do you make the little squash speghetti strings?
The pulp of the squash turns into spaghetti-like strings once it's baked!
Once you run the tines of the fork across the cooked flesh, it will strand right up. Super easy!
I have never had spaghetti squash before. do you eat the entire boat or just eat the inside?
The skin is real hard and when you take a fork to the inside it turns into spaghetti like strands. You can scrape to the inside wall of the "boat" and it doesn't break through. (You won't sink the boat)
lol sink the boat
My 8 year old and I both love spaghetti squash. When we saw this, even SHE was going "Oh, Mom! You *have* to make this." Looks wonderful!
looks so amazing. I have never tried sphagetti squash ever but now looking at this, I feel like I am missing out 🙁
This looks soo delicious 🙂 I can't wait to try this!
Where are the 35g of carbs coming from? It seems like a lot.
Not sure but your net carbs are actually less because you can subtract 7g of fiber from the 35 carbs, so not as bad as it may seem.
The carbs come from the sauce and the squash, at least that's where mine came from when I put the recipe into MFP to log it in my food journal.
Spaghetti squash has 10 grams of carbs per cup. The sauce has 9 carbs per 1/2 cup, and about 5 grams per cup of the cheese. No carbs in the chicken…total if using a full cup of the cheese…about 24 grams. Less if using less than 1 cup of cheese.
Sounds and looks delicious! Can't wait to try it
I make something similar with lean ground turkey and lots more garlic and then I bake it in a casserole. Some in my house don't have a sense of adventure with the "boat" portion. 🙂
oh…and to add additional veggies, I add bell peppers/onions.
OMG … this looks amazing! Can't wait to try it!
This looks awesome! What do you think using fresh mozz would do to the points?
Che bontà queste patate!!!
This looks great, I am adding it to the menu for next week 🙂 How do you know if spaghetti squash is ripe?
Spaghetti squash is fantastic!!! this recipe looks Fantastic too!!
i'm way too excited to make this right now! wish i could sneak out of work and start crackin!
Yum this looks like a dream… add some melted cheese and I'm in! Thanks Gina 🙂
I love spaghetti squash; it's so versatile. This looks wonderfully cheesy and delicious, plus I'm loving those nutrition stats.
Ohhh, definitely making this ASAP!! It's been awhile since I've had spaghetti squash and I love the simplicty of the ingredient list. Thanks for another great recipe!
Would this be freezer friendly? It looks delicious, and I'm trying to build up a stock of frozen meals for my maternity leave!
Oh I LOVE spaghetti squash! This is like a perfectly healthy version of chicken parmesan – Can't wait to make this soon! I think even the hubs will like it 🙂
Cant wait to make this!! Yum!
This looks fantastic, I just had spaghetti squash with grilled chicken for dinner last night, next time I will make it like this! Thanks for the great recipes!
This sounds yummy because you can have 'some' pasta without the total carb overload.
Monica
www.pear-shaped-gal.com
This looks amazing. I will def have to try. What if you don't want that much mariana sauce? Do you think it will make a difference in points?
No, I started with half and the points were the same, but I felt the squash needed more sauce.
Wow, that sounds delicious! I have never cooked with spaghetti squash, but have really been wanting to give it a try. This looks like the perfect recipe! Thanks 🙂
I made this for lunch today and it was delicious. I added some paprika to my chicken to spice it up-very filling and generous portion for such few points!