Is the weather a dominant topic of conversation where you live too? It comes up often in Wisconsin. I wonder if people in California or Florida talk about the weather with the same frequency? Can you bond over pleasant temps and abundant sunshine the way you can over frigid air and permaclouds? While I can’t give you that answer, I can say with certainty that, no matter the temperature and region, we can all unite around simple, delicious weeknight dinners such as these spaghetti squash boats with chicken and bacon (or one of these other healthy baked casserole recipes). They’re comforting enough for a cold Wisconsin night while being healthy enough to be appropriate for a lighter evening meal (just like this Spaghetti Squash Lasagna).
How to Make Spaghetti Squash Boats with Chicken
These spaghetti squash boats with chicken and bacon remind me of chicken Alfredo, without the heaviness and excess (unless it’s my healthy Chicken Alfredo Bake). They are creamy, cheesy, and satisfying, but (unlike chicken Alfredo) they are well-balanced and won’t send you into a total food coma afterward.
The Ingredients
Spaghetti Squash. Instead of pasta, these spaghetti squash boats rely on the roasted spaghetti squash itself (like this Spaghetti Squash Lasagna), which shreds into thin, noodle-like strands. Greek Yogurt. Replaces Alfredo’s signature heavy cream for a protein-packed healthy swap (also used in my favorite healthy Turkey Tetrazzini).Chicken. Lean and juicy chicken breasts deliver protein without excess fat (however if you prefer dark meat, feel free to swap for thighs. Garlic. Adds some zippy Italian flair.Spinach. A handful of sautéed greens gives the dish beautiful color and an extra serving of veg.Bacon. Keep things from becoming too virtuous (we are still going for comfort food, after all). I love the way the crunchy pieces contrast with the creamy Greek yogurt and tender chicken (similar to this Chicken Bacon Ranch Casserole).Mozzarella. Because cheese is love. It gets mixed right in with the other “stuffing” ingredients and then melted on top too for good measure.
The Directions
Make Ahead and Storage Tips
To Make Ahead. The squash can be roasted and “shredded” up to 1 day in advance. The entire dish can be assembled up to 1 day in advance as well. Bake as directed just before serving.To Store. Leftovers can be stored in the refrigerator for 4 to 5 days.To Reheat. Reheat in the oven or gently in the microwave until hot.To Freeze. I do not recommend freezing, as the spaghetti squash will become mushy.
How’s the weather in your neck of the woods? I hope it’s as pleasant and lovely as these easy spaghetti squash boats with chicken!
More Stuffed Squash Recipes
Sausage Stuffed Acorn SquashQuinoa Stuffed Butternut Squash with Cranberries and KaleInstant Pot Stuffed Acorn Squash Stuffed with Wild Rice Cranberries and Chickpeas
