Dried Sun Tomato Spaghetti Squash Boats

These Sun Dried Tomato Spaghetti Squash Boats are cheesy, satisfying and make the reliable weeknight comfort meal that you can enjoy guilt-free!

You guys, spaghetti squash is a total GAME CHANGER.

Not only is it a great low carb meal, but it makes a satisfying swap for your favorite spaghetti because it pairs with just about everything! A cook was so excited that spaghetti squash was slowly coming back into season and A cook have been seeing them all over the local grocery stores so knew A cook had to stock up. This kitchen is so glad A cook did because this recipe turned out incredible! Cheesy, flavorfu

What goes in

• 2 ripe spaghetti squash
• 1 tablespoon olive oil
• 1 tablespoon garlic
• 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 teaspoon. red pepper flakes
• 1 teaspoon. Italian seasoning
• Salt and cracked pepper, to taste
• 2 cups shredded rotisserie chicken
• 2 cups baby spinach leaves
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons fresh basil, chopped

How it comes together

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 the aroma shows, 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 a moderate burner 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!