Cheesy Spaghetti Squash Boats with Chicken

This week has been absolutely exhausting! Thank goodness it is the weekend! I was good this week and followed through on all the planned meals. Guess as it was only three, it wasn’t hard 🙂 All three recipes were a big success. I absolutely LOVED the BBQ Chicken Chickpea Chopped Salad. It was so easy and so, so, so tasty. Even worked great for lunch the next day! This one is definitely a keeper to use again! Will share this one soon. Too good not too. The crock-pot jambalaya turned out amazing and was perfect for a Saturday night in. It made a ton and will work great for a day or two of lunches! The Mr. highly approved of this one!

On Thursday night I made the spaghetti squash boats with chicken and they turned out delicious. Both the Mr. and I enjoyed them. They did take a little longer than expected (wonder if my squash wasn’t quite ripe enough) but once we were able to eat them, the wait totally seemed worth it! Based on the ingredients I had, I did change the recipe up a little bit, but overall, I followed it fairly closely. Highly recommend trying this one out! Only changes I would make are: 1) add a little extra marinara sauce, 2) add fresh basil at the end, and 3) not forget to add garlic.


Cheesy Spaghetti Squash Boats with Chicken (adapted from Skinnytaste)


  • 1 small/medium spaghetti squash
  • salt and fresh pepper, to taste
  • 1 chicken breast (boneless & skinless)
  • 1 cup marinara sauce
  • 3 artichoke hearts, canned & chopped
  • 3 ounces fresh mozzarella
  • 2 tablespoons reduced fat ricotta cheese
  • Garlic (fresh or powder)


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 to hour and a half. Meanwhile, boil chicken breast for approximately 15 minutes (or until cooked through). Once cooked, shred chicken and set aside.

Remove the spaghetti squash from the oven and carefully “fluff” the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Season with salt and pepper. Top each half with the artichoke hearts and ricotta, followed by the shredded chicken. Then spoon about 1/2 cup marinara (with added garlic) in each boat. Lastly, top each with cheese and place back into the oven and cook until the cheese is melted and the sauce is hot, 10-12 minutes.


To go with our dinner I made a simple arugula salad. I used about 3 cups arugula (2 good handfuls), a cup of sliced cherry tomatoes, crumbled blue cheese (probably 1/8th of a cup) and 2 tablespoons or so of chopped pecans. I then added a teaspoon of good olive oil and topped it all by a tablespoon or so of balsamic glaze. Such a simple salad but super tasty!


Hope you all have a great your weekend!