Cheesy Chicken Spaghetti Squash Boats
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 medium spaghetti squash
  • 1-2 skinless, boneless chicken breasts, cut into 1-inch pieces (I used one, but depends how much chicken you want/need!)
  • 2 tbsp olive oil, divided
  • salt & pepper to taste
  • 1 tsp Italian seasoning or dried oregano, divided
  • 1 medium onion, chopped
  • 3-4 garlic cloves, minced
  • 1 28oz can whole, peeled plum tomatoes (can also used crushed tomatoes)
  • 1 tbsp tomato paste
  • ¼ cup red wine, optional but recommended
  • pinch of sugar
  • ¼ cup fresh parsley, finely chopped
  • 4 oz mozzarella cheese, cut into small pieces
  1. Slice spaghetti squash in half lengthwise. Pour 1 tbsp olive oil over cut sides of squash and season with salt and pepper. Roast on baking sheet at 375 degrees about 40 minutes or until fork tender.
  2. While the squash is roasting, heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Sauté chicken pieces with ½ tsp italian seasoning or dried oregano till cooked through, about 5 minutes. Transfer chicken from skillet to a plate, cover with foil to keep warm and set aside.
  3. Sauté onion in the skillet 3-4 minutes, then add garlic and sauté another 1-2 minutes.
  4. Add tomatoes (if using whole plum tomatoes, break up with a spoon or your hands), tomato paste, wine, sugar, and salt/pepper to taste to the skillet, stirring to combine. Bring sauce to a gentle boil, then reduce heat to medium-low and simmer 20-30 minutes.
  5. Remove squash from oven and use a fork to "shred" into spaghetti-like strands, careful not to puncture the skin. Add shredded spaghetti squash, chicken, and parsley to the sauce, stirring to combine.
  6. Spoon mixture back into the squash skins. Top with mozzarella & place under broiler 3-5 minutes until cheese is melted.
Recipe by Heart & Stove at