The winter can be a tricky time to eat healthy. Coming off the holidays, I know my body wants things that will actually fuel it, but I’m still craving all the cold-weather comfort foods. This dish is a fantastic compromise.
These spaghetti squash boats are warm and comforting like a casserole, but chock full of veggies and lean meat instead. And if you’re looking for healthy barbecue sauce to use, I’ve linked an easy recipe for one below.
These come together fairly quickly and have a great flavor. It’s definitely a dish that’s healthy without feeling like you’re being deprived – which is always a good thing. They also reheat well, so I suggest doubling the recipe and using it as a make-ahead lunch!
Want some more healthy inspiration? I’m linking up with other From Our Dinner Table bloggers today to bring you lots of options!
- Balsamic Chicken Fettucine by Jolene’s Recipe Journal
- Barbecue Chicken Spaghetti Squash Boats by Kate’s Recipe Box
- Beef Black Rice Casserole by Cindy’s Recipes and Writings
- Garlic Parmesan Roasted Cauliflower by Palatable Pastime
- Healthier Chicken Paprikash by A Day in the Life on the Farm
- Lightened Up Green Goddess Dip by Karen’s Kitchen Stories
- Moroccan Pad Thai by A Kitchen Hoor’s Adventures
- Thai Chicken Salads by Hezzi-D’s Books and Cooks
- Turkey Burrito Bowls by Sweet Beginnings
Barbecue Chicken Spaghetti Squash Boats
(adapted from Delightful Mom Food)
1 spaghetti squash
1 Tbsp. olive oil
1/2 lb. boneless chicken tenders
3/4 cup BBQ sauce (if you’re trying for healthy, this is a great option)
1/2 cup of shredded mozzarella cheese
1/4 cup red onions, sliced or diced
1/4 cup orange peppers, diced
1/4 cup cilantro, optional – for garnish
Preheat the oven to 400 degrees and line a baking sheet with foil.
Cut the spaghetti squash in half and scoop out the seeds. Drizzle the olive over and place on the baking sheet cut-side down. Roast for about 40 minutes, until soft.
Meanwhile, add the chicken and 1/2 cup BBQ sauce to a saute pan. Cook on medium until the chicken is cooked through, then shred. (I put it in my stand mixer and beat for a minute on medium to shred quickly!
When the squash is cooked, remove from the oven. When cool enough to handle, scrap down the sides lightly to loosen the flesh. Add 1/4 cup cheese to each half, then divide chicken between the two boats. Top with red onions, orange peppers, and additional BBQ sauce.
Return the squash boats to the oven for 15 minutes, until the cheese is melted. Top with cilantro before serving.