Creamy Chicken and Spaghetti Squash Boats

Creamy chicken in spaghetti squash boats.

Prep Time:
25 mins
Cook Time:
55 mins
Additional Time:
2 hrs 10 mins
Total Time:
3 hrs 30 mins
4 servings


  • ¼ cup fat-free, Italian-style salad dressing

  • ¼ teaspoon red pepper flakes, or more to taste

  • 1 pinch onion powder

  • 1 pinch ground paprika

  • ½ pound skinless, boneless chicken breast, cubed

  • 1 (4 pound) spaghetti squash

  • 1 tablespoon olive oil

  • salt and ground black pepper to taste

  • 3 cloves garlic, or more to taste, minced

  • 1 (10 ounce) package baby spinach

  • 2 medium tomatoes, diced

  • ½ cup light cream, or as needed

  • ¼ cup shredded Parmesan cheese

  • 2 ounces fat-free cream cheese

  • 2 tablespoons shredded reduced-fat mozzarella cheese, or more to taste


  1. Whisk salad dressing, pepper flakes, onion powder, and paprika together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 4 hours.

  2. When ready to cook, preheat the oven to 400 degrees F (200 degrees C).

  3. Pierce squash with a fork lengthwise around the center edge. Place on a microwave-safe plate and microwave on high for 3 to 5 minutes, depending on size. Let cool in the microwave for 1 minute.

  4. Remove from the microwave and slice in half along the score line. Scoop out and discard seeds. Rub flesh with olive oil and season with salt and pepper. Place squash halves, cut-sides down, on a rimmed baking sheet.

  5. Bake in the preheated oven until squash is tender when pierced with a fork, about 40 minutes.

  6. While the squash is baking, pour chicken and marinade into a large skillet over medium-high heat; cook until juices run clear, 4 to 5 minutes. Remove from the pan and set aside.

  7. Add garlic to the skillet and reduce heat to medium; stir until fragrant, about 1 minute. Add spinach and tomatoes and saute until spinach is wilted, 2 to 3 minutes. Stir in cream, Parmesan cheese, and cream cheese; cook until melted and heated through, about 3 minutes. Add chicken back to the skillet and warm it up for 2 to 3 minutes.

  8. Meanwhile, remove squash from the oven and let cool for 2 to 3 minutes. Reduce heat to 350 degrees F (175 degrees C).

  9. Flip squash halves over, and use a fork to shred the flesh into strands, keeping it inside the shells. Spoon in the sauce mixture and toss gently to mix with squash. Top each half with mozzarella cheese.

  10. Return to the oven and bake for 10 to 15 minutes. Let sit for 1 to 2 minutes before serving.

Cook's Note:

Marinating the chicken is optional. You could just skip the dressing, and cook the chicken in olive oil in a pan, sprinkling it with the pepper flakes, onion powder, and paprika.

Nutrition Facts (per serving)

397 Calories
19g Fat
41g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 397
% Daily Value *
Total Fat 19g 24%
Saturated Fat 8g 42%
Cholesterol 71mg 24%
Sodium 549mg 24%
Total Carbohydrate 41g 15%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 22g
Vitamin C 39mg 193%
Calcium 309mg 24%
Iron 4mg 23%
Potassium 1219mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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