Creamy Chicken And Spaghetti Squash Boats Recipes

SPAGHETTI SQUASH BOATS WITH CHICKEN

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
• Meanwhile, heat a large saucepan over medium and add the bacon. Cook until the bacon is crisp and the fat has rendered; about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and pat dry.
• Discard all but 1 tablespoon bacon fat from the pan and increase the heat to medium-high. Add the chicken pieces to the pan and season with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the chicken is cooked through, about 5 minutes.
• Remove from the heat, then add the spinach. Stir the chicken and spinach together until the spinach wilts, then stir in the Greek yogurt, half of the mozzarella cheese, and basil.
• Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it's no longer attached to the walls and makes a "nest."
• Divide the chicken filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on a baking sheet and sprinkle with the reserved bacon and remaining mozzarella cheese.
• Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with additional fresh basil.

CREAMY CHICKEN BACON SPAGHETTI SQUASH BOATS

Steps:

• Preheat the oven to 400 F.
• Make the "pasta": Cut the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle the cut sides with 1 tablespoon of oil and sprinkle with salt and pepper. Place the squash face-down on a rimmed baking sheet and add 2 tablespoons of water to the baking sheet. Bake for 35 to 40 minutes, until the squash is fork-tender and the skin gives when you press your finger into it. Remove from the oven and set aside to cool. Leave the oven on, but reduce the temperature to 350 F.
• While the squash is baking, prepare the sauce: In a large saute pan over medium heat, cook the bacon until crispy, about 10 minutes. Remove to a paper towel to cool, then crumble it.
• In a medium skillet over medium heat, saute the garlic in the 2 tablespoons of oil for 2 minutes, until fragrant. Add the onion and saute for 2 minutes, or until it begins to become translucent. Lightly salt and pepper the chicken, then add to the skillet and cook until golden and no pink remains. Add the Italian seasoning, garlic powder onion powder, salt, black pepper, and red pepper flakes. Mix to combine.
• Remove the skillet from the heat and mix in the mayo. Add the bacon and mix again.
• Once the spaghetti squash has cooled, take two forks and fluff the threadlike spaghetti within the boats so its no longer attached to the walls of the squash.
• Add the chicken mixture to the center of each boat and mix to combine it with the "spaghetti."
• Top with the cheese, if using, and bake for 10 minutes, until the cheese is bubbly. Garnish with basil and serve immediately.

CHICKEN AND SPAGHETTI SQUASH ALFREDO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
• Rub 1 tablespoon olive oil on the flesh of the squash. Place squash, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until squash is tender when pierced with a fork, 45 to 60 minutes.
• When squash has about 10 minutes left, melt 1/4 cup butter in a saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add cream cheese, a few cubes at a time, and whisk as they melt. Add heavy cream; cook and whisk until heated through, 2 to 3 minutes. Slowly add Parmesan cheese, whisking until fully melted before adding more. Continue cooking until sauce thickens, 4 to 5 minutes. Season with salt and pepper.
• At the same time, combine remaining 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add cooked chicken and toss for 2 to 3 minutes to brown it up a little.
• Remove squash from the oven and use a fork to shred the flesh into a bowl. Ladle some sauce into the squash and mix to combine. Add some chicken and the remaining sauce, then mix again. Top with remaining chicken.