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–+ servings
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H-E-B’s Spaghetti Squash Chicken Boats

Roasted spaghetti squash stands in for pasta in this lightened up, creamy dish from HEB! Roasted spaghetti squash is fluffed up with a fork to create noodle-like strings and loaded with HEB’s ready-to-eat grilled chicken strips, bacon, spinach, and mozzarella. It’s a cheesy, family-pleasing dinner!
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Servings 4

Ingredients
  

  • 2 medium spaghetti squash (about 2 pounds each), halved and seeded
  • 2 Tablespoons olive oil
  • kosher salt and pepper
  • 6 strips thick cut bacon
  • One 16-ounce bag HEB’s Grilled Chicken Breast Strips
  • 2 cups chopped spinach
  • ½ cup plain Greek yogurt
  • 1 cup shredded mozzarella cheese
  • 2 Tablespoons Thinly sliced basil plus more for garnish

Instructions
 

  • Preheat your oven to 400°F. Brush the insides of the squash halves with olive oil and then season with salt and pepper.
  • Lay the halves cut-side down on a parchment-lined baking sheet. Bake for 35 to 40 minutes, until fork-tender on the inside and the outsides give when pressed.
  • Remove from the oven and flip the halves over. With a fork, fluff the squash flesh to create the strands.
  • Reduce oven temperature to 350°F.
  • Meanwhile, heat a large saucepan over medium heat and add the bacon. Cook until the bacon is crisp. Transfer the bacon to a paper towel-lined plate to drain and discard all but 1 tablespoon of the bacon fat from the pan. Increase the heat to medium high.
  • Add the HEB Grilled Chicken to the pan and sauté until the chicken is heated all the way through, about 5 minutes.
  • Remove the pan from heat, then add the spinach. Stir until the spinach wilts, then add in the Greek yogurt, ½ cup of the mozzarella cheese, and basil.
  • Divide the chicken filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on a baking sheet and sprinkle with the reserved bacon and top with remaining mozzarella cheese.
  • Bake until the cheese is bubbly, about 10 minutes. Let cool for a few minutes, then garnish with more basil and serve.

Notes

This recipe and photo are courtesy of  John Soules Foods.
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