Chicken & Veggie Boats


  • 1 medium spaghetti squash
  • 1 cup chicken breast, cooked and shredded
  • 1 cup pesto
  • 1/2 cup shredded carrot
  • 1/2 cup diced white onion
  • 1/2 cup shredded mozzarella cheese, divided
  • salt and pepper, to taste


Preheat oven to 400 degrees.

Cook spaghetti squash in microwave for 2-3 min on high. Once done, take out and let cool for an additional five minutes.

Cut lengthwise and de-seed squash.  Place upside down in a baking dish and put in the oven for 30-40 min or until tender when scraped with a fork.

While squash is baking, mix chicken, onion, carrot, pesto in a medium bowl, adding salt and pepper to taste.

Once squash is tender, turn over and stuff each side with the veggie chicken mixture. Top with mozzarella cheese.

Cover baking dish with foil and place back in the oven at 350 degrees for an additional 20 minutes. Serve hot.