Discover a nutrient-dense, insulin-friendly alternative to traditional pasta with these savory Sun-Dried Tomato Spaghetti Squash Boats
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Ingredients
- 2 ripe spaghetti squash (medium-sized)
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fresh garlic, minced
- 1/2 cup sun-dried tomatoes, roughly chopped
- 1/2 cup artichoke hearts, drained and chopped
- 1 cup low-sodium chicken broth
- 1/2 cup half and half (or unsweetened cashew cream for a dairy-light option)
- 1/2 tsp red pepper flakes
- 1 tsp Italian seasoning
- Sea salt and cracked black pepper, to taste
- 2 cups shredded rotisserie chicken breast
- 2 cups organic baby spinach leaves
- 1/2 cup shredded part-skim mozzarella cheese
- 2 Tbsp fresh basil, chiffonade
Recommended Ingredients:
Sun-Dried Tomatoes: [View on Amazon]
*Expert Tip: Opt for julienne-cut sun-dried tomatoes to ensure even distribution of rich, lycopene-heavy flavor in every bite.
Quartered Artichoke Hearts: [View on Amazon]
*Expert Tip: Artichokes are an excellent source of prebiotic fiber, which fuels beneficial gut bacteria.
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet.
Note: Do not pierce the skin; maintaining the structural integrity is key for the “boat” presentation. - Roast: Bake for 40 to 45 minutes until the flesh is tender and easily yields to a fork.
- Sauté Aromatics and Tomatoes: While the squash roasts, heat olive oil in a large skillet over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Add the sun-dried tomatoes and cook for another 2-3 minutes.
- Build the Nutrient-Dense Sauce: Incorporate the artichoke hearts, chicken broth, half and half, red pepper flakes, Italian seasoning, and chicken. Bring to a light simmer, allowing the flavors to meld and the sauce to reduce slightly.
- Wilt the Greens: Five minutes before the squash is finished, stir the baby spinach into the skillet until wilted.
- Assemble: Remove squash from the oven. Use a fork to scrape the interior into “spaghetti” strands, keeping them inside the shell. Evenly distribute the chicken and tomato mixture into each boat.
- Melt & Garnish: Top with shredded mozzarella and return to the oven for 3-5 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil.
Kitchen Tech Box: For the best results, use a heavy-duty rimmed baking sheet to ensure even heat distribution. This prevents the squash from becoming mushy and helps achieve that perfect roasted texture.
Professional Notes
Storage: These squash boats can be stored in an airtight container in the refrigerator for up to 3 days. To maintain texture, reheat in the oven or toaster oven at 350°F (175°C) until warmed through.
Freezing: While the prepared sauce and chicken mixture freeze beautifully for up to 2 months, we do not recommend freezing the cooked squash boats, as the vegetable’s high water content can lead to a watery texture upon thawing.
