Mail Us :

chicken primavera spaghetti squash boats

Chicken Primavera Spaghetti Squash Boats

Spaghetti squash turns our favorite angel hair pasta primavera into a gluten-free, low-carb dinner. It's the perfect healthy dinner to keep things fresh—swap in your favorite seasonal veggies, and you can make it year-round.


- 2 medium spaghetti squash

- 1 lb chicken breast, diced

- Olive oil

- Italian seasoning

- Garlic powder

- Salt

- Pepper

- 1/2 cup diced onions

- 1/2 cup diced bell peppers

- 1/2 cup diced zucchini

- 1/2 cup diced cherry tomatoes

- 1/4 cup grated parmesan cheese


1. Preheat your oven to 350°F (180°C).


2. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves in a baking dish, cut side down. Bake for 30-40 minutes, until the squash is tender.


3. In the meantime, heat a tablespoon of olive oil in a large skillet over medium-high heat.


4. Season the diced chicken breast with Italian seasoning, garlic powder, salt, and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-6 minutes.


5. Once the chicken is cooked, remove it from the skillet and set it aside.


6. In the same skillet, add a bit more olive oil if needed and sauté the diced onions, bell peppers, zucchini, and cherry tomatoes until they are tender.


7. Add the cooked chicken back to the skillet and stir to combine with the vegetables.


8. Once the spaghetti squash is done, use a fork to scrape the flesh and create "spaghetti" strands. Leave the strands in the squash shells.


9. Divide the chicken and vegetable mixture evenly between the two spaghetti squash boats.


10. Sprinkle grated parmesan cheese over the top of each boat.


11. Place the boats back into the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.


12. Serve hot and enjoy your delicious Chicken Primavera Spaghetti Squash Boats!

Add To Shopping List
Powered By

@ Copyrights 2024 | All Rights Reserved