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.