Baked Cheesy Chicken Spaghetti Squash Boats

14 Oct Baked Cheesy Chicken Spaghetti Squash Boats

Baked Cheesy Chicken Spaghetti Squash Boats
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Votes: 1
Rating: 4
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Rate this recipe!
Servings Prep Time
2 15
Cook Time Passive Time
40 55
Servings Prep Time
2 15
Cook Time Passive Time
40 55
Baked Cheesy Chicken Spaghetti Squash Boats
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Servings Prep Time
2 15
Cook Time Passive Time
40 55
Servings Prep Time
2 15
Cook Time Passive Time
40 55
Ingredients
Cheese Sauce
Servings:
Units:
Instructions
  1. Cut and wash your squash and then take out all the seeds. Then coat the squash with the olive oil and some salt and pepper and puncture the back with a fork a few times. Place the halves face side down on the baking sheet and cook at 400 degrees for 30 minutes.
  2. When the spaghetti squash is done simply shred out the inside with a fork and transfer to a large mixing bowl.
  3. Next, start on the cheese sauce by adding 1 TBSP butter and flour to a pan and cook until combined.
  4. Next, add in the milk, chicken broth garlic powder and some salt and pepper and cook until it starts to thicken and the flour is smooth - then add in the cheese, basil and parsley and wish until smooth and the cheese is melted and then turn off the heat.
  5. Then add the chopped chicken to the mixing bowl with the squash and top with the cheese sauce and mix well to combine.
  6. Then fill each half with the chicken and squash mixture and top with a bit more cheese and place on a baking sheet and broil the top until the cheese melts and gets a little brown and golden.
  7. When the chicken spaghetti squash boats are done simply transfer to a serving dish top with a sprinkle or parsley and enjoy!
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Dana
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