Spaghetti Squash Boats with Chicken MarinaraThese Spaghetti Squash Boats with Chicken Marinara are easy, simple, and kid friendly. They also are extremely delicious, and can easily be made on weeknights when time is not on our side.

In case you have never tried spaghetti squash, it flakes out into individual strands once cooked in the oven, giving it a similar resemblance to spaghetti. It has a very mild flavor, making it easy to please those picky eaters in our families.

Spaghetti squash is low in carbohydrate with only 10g per 1 cup serving, low in fat, and is rich in vitamins and minerals such as vitamin C and vitamin B6.

Spaghetti Squash Boats with Chicken Marinara

To make the Spaghetti Squash Boats with Chicken Marinara, preheat the oven to 425°F degrees.

Line a baking dish with parchment paper. Cut the spaghetti squash in half, and spoon out and discard all of the seeds and soft yellow strands. Then spray the inside of spaghetti squash evenly with olive oil spray. Place on the baking sheet cut side up, and bake in oven for 30-40 minutes or until the flesh easily pierces with fork.

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Meanwhile, spray a large pan with cooking spray. Heat to medium-high heat and add the onion and ground chicken. Cook until the chicken is completely cooked through and the onion is translucent. This should take about 5 minutes, making sure to stir constantly. Add the garlic and cook for one minute. Then add the tomato paste and stir until combined, and then add the whole tomatoes with juice, basil, and thyme. Bring to a boil, and then simmer for 25 minutes stirring occasionally, and breaking up the large pieces.

When the spaghetti squash is done, let cool until it is able to be handled. Use a fork to scrape inside of the bowls so the individual strands appear. Spoon the chicken marinara evenly into the bowls, then evenly topping with mozza cheese.

Place the bowls back into the oven and broil for about 1-2 minutes or until the mozza cheese is golden. Remove from oven and serve immediately. Enjoy!

Spaghetti Squash Boats with Chicken Marinara

 

Spaghetti Squash Boats with Chicken Marinara
Rate this recipe
Average: 4/5
6 ratings

Prep Time: 7 minutes

Cook Time: 42 minutes

Total Time: 49 minutes

Yield: 4 boats

Serving Size: 1 boat

Spaghetti Squash Boats with Chicken Marinara

Ingredients

  • 2 spaghetti squash, medium
  • Olive oil spray
  • 1 lb ground chicken
  • 1/2 cup onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 28oz can whole tomatoes
  • 2 tbsp fresh basil, minced
  • 1/4 tsp thyme, dried
  • 1/2 cup light mozza cheese, shredded
  • Additional fresh basil to garnish (optional)

Instructions

  1. Preheat oven to 425°F degrees.
  2. Line a baking dish with parchment paper. Cut spaghetti squash in half, and spoon out and discard all seeds and soft yellow strands. Spray inside of spaghetti squash evenly with olive oil spray. Place on baking sheet cut side up, and bake in oven for 30-40 minutes or until the flesh easily pierces with fork.
  3. Meanwhile, spray a large pan with cooking spray. Heat to medium-high heat and add the onion and ground chicken. Cook until chicken is cooked through and onion is translucent, about 5 minutes making sure to stir constantly. Add the garlic and cook for one minute. Then add the tomato paste stirring until combined, and add the whole tomatoes with juice, basil, and thyme. Bring to a boil, and then simmer for 25 minutes stirring occasionally and breaking up large pieces.
  4. When the spaghetti squash is done, let cool until it is able to be handled. Use a fork to scrape inside of the bowls so the individual strands appear. Spoon the chicken marinara evenly into the bowls, then evenly topping with mozza cheese.
  5. Place the bowls back into the oven and broil for about 1-2 minutes or until the mozza cheese is golden.
  6. Remove from oven and serve immediately.

Notes

341 calories, 12g fat, 32g carbohydrate, 7g fiber, 27g protein

http://www.euphorianutrition.ca/spaghetti-squash-boats-with-chicken-marinara/

 

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