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Garlic Chicken Spaghetti Squash Boats
Anderson Jorge

Garlic Chicken Spaghetti Squash Boats

Garlic Chicken Spaghetti Squash Boats
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 medium spaghetti squash about 2–3 lbs / 900–1300 g – forms the “noodles”
  • 2 boneless chicken breasts about 400–500 g, sliced
  • 2 tablespoons 30 ml olive oil
  • 3 tablespoons 45 g butter
  • 4 cloves garlic minced
  • 1 cup 240 ml heavy cream
  • ½ cup 50 g grated parmesan cheese
  • 1 cup 30 g fresh spinach
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red chili flakes optional
  • 1 tablespoon chopped parsley

Method
 

  1. Preheat oven to 400°F (200°C)
  2. Cut spaghetti squash in half and remove seeds
  3. Drizzle with olive oil and place cut-side down in baking dish
  4. Roast for 35–40 minutes until tender
  5. Use a fork to scrape out spaghetti-like strands
  6. Heat oil in a skillet and cook chicken until golden and fully cooked
  7. Remove chicken and set aside
  8. In the same pan, melt butter and sauté garlic until fragrant
  9. Add heavy cream and parmesan, stirring until smooth
  10. Toss in spinach and cook until wilted
  11. Return chicken to the skillet and mix well
  12. Add spaghetti squash strands and combine evenly
  13. Garnish with parsley and serve hot

Notes

  • Protein: 35 g
  • Carbohydrates: 10 g
  • Fat: 28 g
  • Fiber: 3 g
  • Sugar: 4 g
  • Sodium: 420 mg