These incredibly satisfying Paleo-friendly Spaghetti Squash Boats are packed with healthy flavor, protein, and starch. A stunning recipe from the new Lexi’s Clean Kitchen cookbook, get ready to put this recipe on repeat, it’s a winner!
This is one of those moments when a really great person blesses the world with really great work. I am SO incredibly proud of my friend, Lexi! She’s the powerhouse blogger behind the popular site, Lexi’s Clean Kitchen AND author of the hitting-shelves-TODAY stunning new book, ‘Lexi’s Clean Kitchen.’
Lexi and I became friends a little over a year ago and I count my lucky stars to have found her. She’s as genuine and adorable as she looks, has the MOST generous/giving heart, and writes some of the best recipes I’ve ever enjoyed.
Like all her work, Lexi knocked it out of the freaking park with her debut cookbook. LCK’s cookbook is slam-packed with 150 Paleo-friendly recipes! It covers breakfast, stellar bread-based recipes (like crackers and pizza crust), appetizers, soups, salads, impressive main courses, sides, beverages, sweet treats, and a wealth of health sauces/other basics. I’ve made the S’mores Pots de Creme and (obviously) this recipe for Creamy Chicken Bacon Spaghetti Squash Boats …both blew me away.
Lexi took her recipes to the next level by offering ways to customize them to your liking. For example, she offered up two additional ways you can make these spaghetti squash boats! Scroll to the bottom for a list.
She made sure that these recipes are dense with information and adaptable to YOUR taste.
Outside of the recipes, Lexi also did a stellar job of helping to define “clean eating.” She talks about the foundations of healthy living, offers a robust list of ingredients to stock for a “clean kitchen,” and presents a top-notch list of cooking tips.
I HIGHLY recommend this book! You can swing into a Barnes & Noble near you or order a copy on Amazon today! Click HERE to snag one online.
NOW, let’s talk about these spaghetti squash boats. They’re …in a word, genius. I made them with the intention of freezing for later, but they never made it out of my kitchen. Like all of Lexi’s recipes, these squash boats are truly satisfying. Creamy, full of healthy starch, packed with protein, and incredibly flavorful …I have a feeling your whole family will love these.
I made it as Lexi masterfully designed but added a couple extra chicken breasts to up the protein for my husband and nixed the cheese. That being said, I will completely understand if you go for the cheesy variety. It would take this dish from “omg this is amazing” to “omg I want to eat this every day for the rest of my life.” If you’re a fan of the ease of spaghetti squash bowls, you might also love our buffalo chicken spaghetti squash!
Enjoy and be sure to snag a copy of Lexi’s book HERE!
Creamy Chicken Bacon Spaghetti Squash Boats
For the “Pasta”:
- 2 small or medium spaghetti squashes about 8 pounds
- 1 tablespoon extra-virgin olive oil
- fine sea salt and freshly ground black pepper
For the Sauce:
- 4 strips bacon
- 3 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 1 small onion finely diced
- 1 pound boneless skinless chicken breasts, cubed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- pinch of freshly ground black pepper
- pinch of red pepper flakes or more if desired
- 1/3 cup mayo homemade or store-bought
- 1/2 cup shredded mozzarella cheese optional
- Roughly chopped fresh basil optional garnish
- Preheat the oven to 400 F.
- Make the “pasta”: Cut the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle the cut sides with 1 tablespoon of oil and sprinkle with salt and pepper. Place the squash face-down on a rimmed baking sheet and add 2 tablespoons of water to the baking sheet. Bake for 35 to 40 minutes, until the squash is fork-tender and the skin gives when you press your finger into it. Remove from the oven and set aside to cool. Leave the oven on, but reduce the temperature to 350 F.
- While the squash is baking, prepare the sauce: In a large saute pan over medium heat, cook the bacon until crispy, about 10 minutes. Remove to a paper towel to cool, then crumble it.
- In a medium skillet over medium heat, saute the garlic in the 2 tablespoons of oil for 2 minutes, until fragrant. Add the onion and saute for 2 minutes, or until it begins to become translucent. Lightly salt and pepper the chicken, then add to the skillet and cook until golden and no pink remains. Add the Italian seasoning, garlic powder onion powder, salt, black pepper, and red pepper flakes. Mix to combine.
- Remove the skillet from the heat and mix in the mayo. Add the bacon and mix again.
- Once the spaghetti squash has cooled, take two forks and fluff the threadlike spaghetti within the boats so its no longer attached to the walls of the squash.
- Add the chicken mixture to the center of each boat and mix to combine it with the “spaghetti.”
- Top with the cheese, if using, and bake for 10 minutes, until the cheese is bubbly. Garnish with basil and serve immediately.
- “Creamy Spaghetti Squash Boats with Chicken, Bacon, and Tomatoes”
- “Spaghetti Squash Boats Topped with Italian ‘Breadcrumbs'”