Sun-Dried Tomato Spaghetti Squash Boats Recipe

These Sun Dried Tomato Spaghetti Squash Boats are cheesy, flavorful, and make a guilt-free weeknight comfort meal that’s simple to prepare and naturally low in carbs.

Spaghetti squash is a versatile, lower-carb alternative to traditional pasta. When roasted, its flesh separates into tender strands that resemble spaghetti, making it an excellent base for sauces and hearty fillings. In this recipe, roasted spaghetti squash halves become edible “boats” filled with a creamy sun-dried tomato and artichoke chicken mixture, finished with melted mozzarella and fresh basil. The result is a satisfying, family-friendly dinner that comes together quickly while the squash bakes.

The filling begins by sautéing garlic and chopped sun-dried tomatoes in olive oil to release their aroma and concentrated flavor. Chopped artichoke hearts add texture and a lightly tangy note that complements the tomatoes. A quick sauce made from chicken broth and half-and-half creates a creamy base without requiring a heavy béchamel. Shredded rotisserie chicken (or any cooked chicken) adds protein and convenience, while baby spinach folded in at the end provides color and nutrition. A sprinkle of Italian seasoning and a pinch of red pepper flakes lift the flavors without overpowering the dish.

Roasting the squash is straightforward: cut each spaghetti squash in half, remove the seeds, and bake cut-side down until the flesh is tender and easily shredded with a fork. Keep the shells intact so they serve as natural bowls for the filling. Once the chicken and vegetable mixture is combined, divide it among the squash halves, top with shredded mozzarella, return to the oven briefly to melt the cheese, then finish with fresh chopped basil for brightness.

Sun Dried Tomato Spaghetti Squash Boats

Cheesy, savory spaghetti squash halves filled with a creamy sun-dried tomato, artichoke and chicken mixture — perfect for an easy weeknight dinner.

Ingredients

• 2 ripe spaghetti squash
• 1 Tbsp olive oil
• 1 Tbsp garlic (minced)
• 1/2 cup sun dried tomatoes, roughly chopped
• 1/2 cup artichoke hearts, drained and chopped
• 1 cup chicken broth
• 1/2 cup half and half
• 1/2 tsp red pepper flakes
• 1 tsp Italian seasoning
• Salt and cracked pepper, to taste
• 2 cups shredded rotisserie chicken (or any cooked shredded chicken)
• 2 cups baby spinach leaves
• 1/2 cup shredded mozzarella cheese
• 2 Tbsp fresh basil, chopped

Instructions

1. Preheat the oven to 400°F (205°C). Slice each spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet lightly sprayed with oil. Do not pierce the squash with a fork — keep the shells intact so they serve as boats later.
2. Bake the squash for 40–45 minutes, depending on size, until the flesh is tender and can be easily scraped into strands with a fork.
3. While the squash bakes, heat the olive oil in a large skillet over medium heat. Sauté the minced garlic and sun-dried tomatoes until fragrant, about 1–2 minutes.
4. Add the chopped artichoke hearts and cook for another minute. Pour in the chicken broth and half-and-half, then stir in red pepper flakes, Italian seasoning, salt, and pepper.
5. Add the shredded chicken to the skillet, bring the mixture to a gentle boil, then reduce the heat to low and simmer so the flavors meld. About five minutes before the squash finishes, stir in the baby spinach until wilted.
6. Remove the squash from the oven and use a fork to scrape the flesh into spaghetti-like strands, leaving the shells as bowls. Divide the chicken and vegetable mixture evenly among the four squash boats.
7. Sprinkle each squash with shredded mozzarella and return to the oven for 3–4 minutes, until the cheese melts and the boats are heated through.
8. Top with chopped fresh basil, serve immediately, and enjoy.

Notes & Tips

• Substitutions: Use half-and-half, light cream, or a dairy-free creamer in place of half-and-half if preferred. Swap mozzarella for provolone or fontina for a different melt and flavor.
• Make it vegetarian: Omit the chicken and add extra artichokes, roasted mushrooms, white beans, or a plant-based chicken substitute for protein.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the oven until warmed through to retain texture.
• Serving suggestions: These boats pair well with a simple green salad or a side of roasted vegetables for a complete meal.

Nutrition (per serving)

Variations

For a lighter version, reduce the amount of cheese or use a part-skim cheese. Add roasted red peppers or olives for extra Mediterranean flavor. To make this dish spicier, increase the red pepper flakes or add a splash of hot sauce to the filling.

These Sun Dried Tomato Spaghetti Squash Boats are an adaptable, comforting option that works well for meal prep or a relaxed family dinner. The combination of tangy sun-dried tomatoes, tender artichokes, and creamy chicken filling pairs beautifully with the natural sweetness of roasted spaghetti squash. Enjoy experimenting with your favorite add-ins and seasonings to make this recipe your own.