The first time I ever had spaghetti squash was when Seth and I did Whole 30 last year. Since you aren’t allowed to have any type of actual pasta, we were always making things like zoodles, sweet potato noodles, or spaghetti squash. I was skeptical the first time I tried to roast a spaghetti squash, but I loved it! It’s such a yummy and satisfying meal.
Does it taste like pasta? Nope. Definitely not. But does it satisfy the pasta craving when it hits? It did for me. I think mainly because of the appearance of it (the noodle-like strands) + the fact that you are using sauces that you would normally be using on regular pasta. The texture is softer than regular spaghetti, though.
But it is really yummy – it has a delicious, slightly sweet flavor – and it’s SUPER filling and satisfying. I am a big, big fan. However, if you go into it thinking it’s going to be an exact match to the regular spaghetti sitting in your pantry, it won’t be. Kind of like how pureed cauliflower is yummy but doesn’t taste like mashed potatoes. Nah mean?
We take a pretty traditional “spaghetti” route here with our chicken marinara sauce. This is a really quick and easy sauce that comes together pretty quickly while the squash is roasting in the oven.
We brown some ground chicken with oregano, remove it to a plate, and throw in some onion and garlic to soften. We add the chicken back in with the onion mixture and then throw in some crushed tomatoes, tomato paste, more oregano, and some pepper flakes.
We let this simmer for a bit until the spaghetti squash is ready to stuff, and then we pull the squash and mix it all together.
This is the fun part of spaghetti squash – you just pull the squash away from its “shell” with a fork, and these little noodles form. It’s pretty satisfying, IMO. We throw the squash “noodles” into a big bowl with the sauce and some parm, mix to combine, stuff each shell with the sauced squash mixture, sprinkle some more parm on top, and broil these babies until golden brown and perfect.
Top with basil, and you’ve got yourself a super healthy, hearty, satisfying, and filling meal. I miiiight like it even more than regular spaghetti and marinara, but if it’s not better, it’s at least just as good.
So I told you guys about that little kitchen that we bought Ford since he loves to help me cook so much. It came in last week, and it is seriously the cutest thing.
It’s THE most basic of all time though…like it has a keurig style coffee maker and a burner that makes sizzling sounds when you put the toy pan on it…2019 kids toys – what a time to be alive.
It’s been pretty entertaining to watch him play with it! Funniest things: one – him “making coffee” – aka putting the little K-cup in, pulling it out, and sipping it. Not the cup of coffee…the K-cup. Two – putting food so carefully into his pots and pans, putting it on the burner, and then stirring it with the most intense, frantic ferocity of all time, causing the food, pot, and lid to fly all over the place.
So funny. It’s been nice to have something to distract and entertain him a little bit during this preeeeetttty challenging phase of his life. Maybe teething? Maybe a developmental leap? Maybe fairies coming into his room into the middle of the night and sprinkling struggle bus dust all over him in his bed? Maybe option one, but I’m thinking option three is the most realistic.
He’s the most adorbs, but we are in survival mode over here from about nine am to noon in the Chesson household, fam. Post nap he’s a happy little nugget. But…the mornings? SEND HALP.
Chicken Marinara Stuffed Spaghetti Squash Boats
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
For the spaghetti squash:
- 2 spaghetti squash
- 2 teaspoons olive oil
- Salt and pepper
For the sauce
- 1 pound ground chicken
- 2 teaspoons oregano, divided
- 3 teaspoons olive oil, divided
- 1 onion, diced
- 3 cloves of garlic, minced
- 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- A pinch or two of red pepper flakes
- 1 cup parmesan, divided
- Fresh basil, optional garnish
Instructions
- Preheat oven to 400 degrees
- Microwave your spaghetti squash for 8 minutes. Slice off the stem so you have a flat surface, place it cut side down on the cutting board, and slice the squash in half. Scoop out the seeds and place on a parchment paper lined baking sheet
- Drizzle 1/2 teaspoon of olive oil onto each squash (the cut size only), and sprinkle with salt and pepper. Rub the oil and seasonings around the squash, turn them cut size down onto the baking sheet, and roast for 45 minutes
- While the squash is in the oven, make your sauce. Add 2 teaspoons of your oil into a large, non stick skillet, and add your chicken. Season with salt and pepper and break up with a wooden spoon, sauteing until browned. Season with 1 teaspoon of oregano, stir to combine, and remove to a plate
- Add your remaining teaspoon of oil into the pan and add your onion and garlic + salt and pepper. Cook until softened. Add your chicken back in with the onion mixture, and add your crushed tomatoes, tomato paste, pepper flakes, and remaining teaspoon of oregano. Season with salt and pepper, and bring to a simmer
- Simmer until your squash comes out of the oven, adding water if the sauce gets too thick
- Let your squash cool for a bit after it comes out of the oven, and then, using a fork, pull the squash away from it’s “shell” – it should pull away in little angel-hair-like strands
- Add all the squash “noodles” in with your sauce (you might need to do this in a separate mixing bowl if your saute pan isn’t big enough).
- Mix together thoroughly, stir in your parmesan, and season to taste with salt and pepper
- Stuff the spaghetti squash mixture back into each shell, sprinkle 2 tablespoons of parmesan onto the tops of each, and pop under the broiler until the cheese is melted and golden
- Garnish with fresh basil if desired!
Notes
This recipe is 6 Freestyle SmartPoints per serving!
Nutrition
- Serving Size: 1 spaghetti squash boat
- Calories: 325
- Sugar: 7 g
- Sodium: 493 mg
- Fat: 15 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 84 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries so I can see!
In the mood for more veggie noodle goodness? Check these out:
Coconut Spaghetti Squash Noodle Bowls
Spiralized Sweet Potato Taco Skillet
this looks SO delicious! Can’t wait to try!
Bryan recently posted…Nespresso VertuoPlus Deluxe Review 2021
★★★★★
I can’t wait to try this! Heading to buy ingredients after we get done with dance class 😁
Yay! Can’t wait to hear how they turn out!
You must be reading my mind….I tried spaghetti squash for the first time last night. It was pretty plain and decided that we need to look into some other recipes….and then you posted this today!
Yesss try it! I also posted a recipe last year for Coconut Spaghetti Squash Noodle Bowls, and those have more of an Thai feel to them – both are super yummy!