These satisfying, Paleo-friendly Spaghetti Squash Boats deliver big flavor, protein, and healthy starch in a single comforting dish. This version is adapted from Lexi’s Clean Kitchen cookbook and is easy to make, customizable, and family-friendly.
Lexi’s debut cookbook, Lexi’s Clean Kitchen, is full of approachable, ingredient-focused recipes designed for clean eating. The book includes breakfasts, breads and crackers, appetizers, soups, salads, mains, sides, beverages, desserts, and useful sauce and pantry staples. These Creamy Chicken Bacon Spaghetti Squash Boats are one of many standout recipes.
I first met Lexi a little over a year ago and quickly appreciated her generosity and talent. Her recipes are consistently reliable, flavorful, and practical for everyday cooking.
These spaghetti squash boats shine because they combine a creamy, savory sauce with tender chicken, crispy bacon, and the light, noodle-like texture of baked spaghetti squash. They’re great for serving immediately, and they also freeze well if you want to prep ahead.
The recipe that follows keeps Lexi’s technique intact while offering room for simple swaps. You can increase the chicken for extra protein, leave out the cheese to keep it dairy-free, or add more red pepper flakes for heat. Lexi also suggests variations in her cookbook, such as a version with tomatoes or one topped with an Italian-style breadcrumb mixture.
If you enjoy simple, flavorful weeknight dinners, this recipe is worth repeating. The balance of textures and the ease of preparation make it a reliable recipe to keep in rotation.
Recipe: Creamy Chicken Bacon Spaghetti Squash Boats
Creamy Chicken Bacon Spaghetti Squash Boats
Ingredients
For the “Pasta”:
- 2 small or medium spaghetti squashes (about 8 pounds total)
- 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 to taste)
- 1/3 cup mayonnaise (homemade or store-bought)
- 1/2 cup shredded mozzarella cheese (optional)
- Roughly chopped fresh basil (optional garnish)
Instructions
- Preheat the oven to 400°F.
- Make the “pasta”: Cut each spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon oil and season with salt and pepper. Place the squash halves cut-side down on a rimmed baking sheet and add 2 tablespoons of water to the pan. Bake for 35–40 minutes, until fork-tender and the skin yields to gentle pressure. Remove from oven and let cool. Reduce the oven temperature to 350°F and leave it on.
- While the squash bakes, prepare the sauce: In a large sauté pan over medium heat, cook the bacon until crispy (about 10 minutes). Transfer to paper towels, then crumble.
- In a medium skillet over medium heat, sauté the garlic in 2 tablespoons oil for about 2 minutes, until fragrant. Add the diced onion and cook another 2 minutes, until beginning to soften.
- Season the cubed chicken lightly with salt and pepper, add it to the skillet, and cook until golden and no pink remains. Stir in Italian seasoning, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Mix well.
- Remove the skillet from heat and stir in the mayonnaise, then fold in the crumbled bacon.
- When the spaghetti squash has cooled enough to handle, use two forks to fluff the strands so they detach from the squash walls.
- Divide the chicken mixture among the squash “boats,” mixing it in with the squash strands so each boat is evenly filled.
- If using cheese, sprinkle mozzarella over each boat and bake at 350°F for about 10 minutes, until the cheese melts and becomes bubbly. Garnish with chopped basil and serve immediately.
Notes
Variations included in Lexi’s cookbook: “Creamy Spaghetti Squash Boats with Chicken, Bacon, and Tomatoes” and “Spaghetti Squash Boats Topped with Italian ‘Breadcrumbs’.” You can increase chicken for more protein, omit the cheese to keep it dairy-free, or swap mayo for Greek yogurt if you prefer.
Nutrition (per serving)
Calories: 650 kcal | Carbohydrates: 38 g | Protein: 34 g | Fat: 42 g | Saturated Fat: 10 g | Fiber: 8 g
Additional Info
Course: Dinner • Cuisine: American • Keyword: chicken bacon stuffed squash, spaghetti squash boats
Like this recipe?
Leave a comment