Cheesy Baked Spaghetti Squash Boats with Grilled Chicken
"These delightful roasted spaghetti squash boats are generously adorned with a rich marinara sauce, tender grilled chicken, gooey melted mozzarella cheese, and a sprinkle of fresh basil. I struggled a bit to find the perfect name for this dish, but I believe the flavors speak for themselves."
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Ingredients
- 2 small/medium ripe spaghetti squash
- 1/4 tsp oregano
- 2 cups quick marinara sauce
- 1 cup part skim shredded mozzarella
- salt and fresh pepper
- 4 thin chicken cutlets
- pinch garlic powder
Instructions
- 1
Begin by preheating your oven to 350°F (175°C).
- 2
Slice the spaghetti squash in half lengthwise and use a spoon to remove the seeds and stringy fibers. Arrange the squash halves, cut side facing up, on a baking sheet and season with salt and pepper.
- 3
Roast the squash in the oven for approximately one hour, or until the skin yields easily to pressure and the flesh is tender. (Alternatively, if you prefer using the microwave, cut the squash in half, scoop out the seeds and fibers, place it in a microwave-safe dish, cover it, and microwave for 8 to 9 minutes.)
- 4
While the squash is roasting, sprinkle the chicken cutlets with salt, pepper, garlic powder, and oregano to season them.
- 5
Heat a grill pan (or an indoor grill) over medium-high heat. Once heated, grill the chicken cutlets for about 3 to 5 minutes on each side, or until they are fully cooked. Once done, set the chicken aside on a plate.
- 6
After the squash has finished cooking, take it out of the oven or microwave and gently fluff the strands with a fork, keeping the squash in its shell. Season with additional salt and pepper, then pour about 1/4 cup of marinara sauce into each squash half.
- 7
Cut the grilled chicken diagonally and place the slices atop each squash half. Spoon 1/4 cup of the remaining marinara sauce over the chicken, followed by a generous sprinkle of cheese. Return the squash boats to the oven and bake until the cheese is bubbly and melted, approximately 12 minutes.
- 8
Finish by garnishing with fresh basil leaves and serve with grated Parmesan cheese on the side if desired.