Sun Dried Tomato & Artichoke Spaghetti Squash Boats
Serves: 4 Servings
  • 2 ripe spaghetti squash
  • 1 Tbsp olive oil
  • 1 Tbsp garlic
  • ½ cup sun dried tomatoes, roughly chopped
  • ½ cup Reese artichoke hearts, drained and chopped
  • 1 cup chicken broth
  • ½ cup half and half
  • ½ tsp. red pepper flakes
  • 1 tsp. Italian seasoning
  • Salt and cracked pepper, to taste
  • 2 cups shredded rotisserie chicken
  • 2 cups baby spinach leaves
  • ½ cup shredded mozzarella cheese
  • 2 Tbsp fresh basil, chopped
  1. To make the spaghetti squash, preheat oven to 400 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil. DO NOT PIERCE WITH A FORK!! Many recipes say to do this, but we are using these cuts of squash later as bowls so you want them to remain intact.
  2. Bake squash in the oven for 40 to 45 minutes (depending on the size of your squash) until tender.
  3. Meanwhile, drizzle oil into a large skillet and sauté garlic and sun dried tomatoes until fragrant, about 2 minutes. Add artichoke hearts, sautéing for an additional minute, then add chicken broth, half and half, red pepper flakes, Italian seasoning, salt/pepper and shredded chicken. Bring everything to a boil then cover and allow flavors to simmer on low to medium heat until spaghetti squash is ready. Mix in spinach leaves about 5 minutes before topping spaghetti squash.
  4. Remove squash from the oven and scrape out all the strands of spaghetti using a fork.
  5. Divide chicken mixture evenly among the boats and sprinkle each with mozzarella cheese. Place them back in the oven for about 3 to 4 minutes until cheese is melted and squash is heated through.
  6. Top with basil, serve and enjoy!
Nutritional Information
Serving Size: 1 squash boat • Calories: 395 • Fat: 18.3 g • Saturated Fat: 5.5 g • Carbs: 42.6 g • Fiber: 8.5 g • Protein: 29.6 g • Sugar: 12 g • WW Freestyle Points: 4
Recipe by Eat Yourself Skinny at