Stuffed Spaghetti Squash Boats Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 spaghetti squash, halved and seeds removed (this is the hardest part of the entire recipe) 6-8 strips of bacon cut into 1 inch pieces 1 large chicken breast, cut into 1 inch cubes 1-2 c broccoli florets 1/2 c ranch dressing or plain yogurt or mayo 1 c shredded cheese of choice 1/4 c Parmesan Optional: chopped onion and pepper(s)
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Directions: |
Directions:Preheat oven to 400º Brush cut sides of squash with olive oil, place face down on a baking sheet and roast until tender - about 30 minutes. Use a fork to scrape out about half of the squash strands into a bowl. In a skillet, cook bacon pieces until crispy and remove from pan. In the same skillet, cook chicken and onion and peppers if using. When cooled add bacon and chicken to bowl containing "spaghetti". Add cheeses, ranch dressing (or mayo or yogurt), broccoli and stir to combine. Spoon the mixture back into the "boats" and top with a little bit of shredded cheese if desired. Return to the oven and bake until hot and cheese is melted - about 20 minutes. |
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Number Of
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Number Of
Servings:2-4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I always find I have more "stuffing" than I have room for in the boats. So I make a small casserole dish of the remaining stuffing over a little of the "spaghetti" for lunch the next day. If you are a vegetarian, you can of course eliminate the chicken and bacon and double the broccoli portion. Sure to be just as yummy.
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