Spaghetti Squash Boats with Chicken and Vodka Sauce

Name: Spaghetti Squash Boats with Chicken and Vodka Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 spaghetti squash; 2 tbsp olive oil; salt, to taste; black pepper, to taste; 2 cups vodka sauce; 1/4 cup heavy cream; 1 lb chicken breast, cooked and sliced; 1/4 cup Parmesan cheese, shredded; 1 tbsp fresh parsley, chopped (for garnish)

Spaghetti squash boats are roasted until tender, then stuffed with sliced chicken and a silky vodka cream sauce, offering a cozy, lower-carb take on a comfort-food classic. The squash itself becomes the edible vessel, making this a elegant yet simple weeknight meal.

🌍American 🏷️Spaghetti squash 🏷️Squash boats 🏷️Chicken 🏷️Vodka sauce Parmesan

🏷️

🏷️Fall recipe

-0:00

jackiehartlaubonTikTok

Total

1h 10m

Servings

2

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1 spaghetti squash
2 tbsp olive oil
salt, to taste
black pepper, to taste
2 cups vodka sauce
1/4 cup heavy cream
1 lb chicken breast, cooked and sliced
1/4 cup Parmesan cheese, shredded
1 tbsp fresh parsley, chopped (for garnish)optional

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp from the center.
3
Drizzle the inside of each squash half with olive oil and season generously with salt and pepper.
4
Place the squash halves cut-side down on a baking sheet.
5
Roast for about 1 hour, or until the squash is tender.
6
While the squash roasts, warm the vodka sauce in a saucepan over medium heat. Stir in the heavy cream to create a richer, creamier sauce.
7
Once the squash is cooked, remove it from the oven and flip it over. Use a fork to gently scrape and fluff the inside flesh, creating spaghetti-like strands.
8
Layer the cooked, sliced chicken inside the squash boats.
9
Spoon the creamy vodka sauce over the chicken.
10
Top with shredded Parmesan cheese and fresh chopped parsley.

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Tips & Notes

Pro tips

Cut the spaghetti squash lengthwise and scoop out seeds before roasting to ensure even cooking and easier filling.
Allow roasted squash to cool slightly before filling to prevent the skin from splitting and to safely handle the hot flesh.
Warm the vodka sauce gently with heavy cream over medium heat to prevent curdling, then fold in just before serving.
Use a fork to fluff the roasted squash strands inside the skin, creating a nest that holds the filling without breaking through the bottom.

Substitutions

Vodka sauce → marinara sauce mixed with 2 tbsp heavy cream (lighter flavor, similar texture)
Chicken breast → shredded rotisserie chicken (faster, similar yield)
Spaghetti squash → halved acorn or delicata squash (heartier texture, longer roast time)
Parmesan → Gruyère or mozzarella (richer flavor, melts differently)