Greek Goddess Chicken Spaghetti Squash Boats
Light, filling with just the right amount of kick
Ingredients
- 2 medium spaghetti squash cut in half and seeds removed
- 1 tsp garlic powder
- 3 cups cooked chicken shredded
- 6 oz plain greek yogurt
- ⅔ cup goddess dressing
- 1½ cup part-skim mozzarella cheese shredded
- 2 green onions chopped, separating white bottoms from green tops
- 1/3 cup diced red onions
- 1-2 jalapenos diced, seeds removed
- 1 tbsp hot sauce
- ½ cup fresh tomatoes diced
- olive oil or cooking spray
- salt & pepper
Instructions
- Pre-heat oven to 425°, line a medium/large baking sheet with aluminum foil & lightly spray with cooking spray.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easier cutting, you can stick each squash in the microwave for 5 minutes to soften it up.
- Spray the halved squash with cooking spray or olive oil, season with a dusting of salt, pepper and garlic powder. Place cut side down on aluminum-lined baking sheet.
- Roast for 30-40 minutes, or until tender and easily pierced with a fork. Remove from oven and allow to cool.
- In a bowl, combine shredded chicken, 1 cup cheese, hot sauce, goddess dressing, white ends of the green onion, Greek yogurt, jalapeño, red onions, 1 tsp salt and 1/2 tsp pepper. Stir to combine.
- Once squash has cooled a little, use a fork & scrape the side of the spaghetti squash bowls to release the strands of squash.
- Add the stringed squash to the bowl with the chicken mixture. Season with salt & pepper and stir to combine. *it depends on how creamy you want it, but left about 1½ cup of stringed squash out of the mixture because my squash were a little big and I wanted a creamy chicken/squash ratio*
- Evenly divide the mixture between each squash shell. Top each squash with a little extra cheese on each boat and place face-up on your baking sheet.
- Bake at 350° for around 20 minutes or until hot and bubbly. For golden bubbly cheese, change oven setting to broil on high and broil for 2-3 minutes, watching closely so it doesn't burn.
- Garnish with chopped green onion, fresh diced tomatoes, a drizzle of dressing, and even extra hot sauce, if desired
Notes
- When baking spaghetti squash, you know its ready when you can squeeze the shell and it feels soft. Do this with an oven mitt on so you don't burn your hand!!
- I have also made this with half squash, half linguine and it was really tasty! I used 1 spaghetti squash (because that is all the store had) and about 6 oz of linguine. Cooked the pasta according to the package and added to the bowl when mixing in the stringed squash, dressing, cheese, etc. Then continue the recipe as normal.
- If making with children in mind, you can leave the jalapenos and hot sauce out of the mixture and just use them as garnish for yourself so its not too hot for the kiddos