Description
Discover how to make delicious 5-minute Cheesy Chicken and Spinach Spaghetti Squash Boats. A quick and easy recipe perfect for a healthy weeknight meal!
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cup (480 ml) s cooked chicken breast, shredded (about 280 g)
- 1 cup (240 ml) fresh spinach, chopped (about 30 g)
- 1 cup (240 ml) shredded mozzarella cheese (about 100 g)
- 1/2 cup (120 ml) grated Parmesan cheese (about 50 g)
- 1 tablespoon (15 ml) olive oil (about 15 ml)
- 1/2 teaspoon (3 ml) garlic powder (about 1.5 g)
- 1/2 teaspoon (3 ml) onion powder (about 1.5 g)
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle olive oil over the squash halves and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet.
- Roast in the oven for 25-30 minutes or until tender.
- Remove from the oven and let cool slightly.
- Use a fork to scrape the inside of the squash, creating spaghetti-like strands.
- In a bowl, mix the shredded chicken, chopped spinach, mozzarella cheese, garlic powder, onion powder, salt, and pepper.
- Fill each squash half with the chicken mixture.
- Sprinkle Parmesan cheese on top of each filled squash half.
- Return the squash boats to the oven and bake for 5-10 minutes until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- For a healthier twist, consider using low-fat mozzarella cheese.
- Enhance the dish by adding diced bell peppers or cherry tomatoes for extra flavor.
- For a spicy kick, sprinkle red pepper flakes before baking for added heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 600
- Fat: 35g
- Protein: 50g
Keywords: cheesy chicken, spinach boats, spaghetti squash, quick dinner, healthy recipe