Sun-Dried Tomato Spaghetti Squash Boats Recipe

These Sun Dried Tomato Spaghetti Squash Boats are cheesy, flavorful, and make an easy weeknight comfort meal you can enjoy without guilt.

Spaghetti squash is a fantastic low-carb alternative to traditional pasta and pairs beautifully with rich, savory sauces. In this recipe, tender strands of squash become the base for a creamy sun-dried tomato and artichoke sauce with shredded rotisserie chicken and baby spinach. The result is a satisfying, family-friendly dish that’s easy to pull together on busy evenings.

This version starts with a quick sauté of garlic and chopped sun-dried tomatoes in olive oil, followed by artichoke hearts for texture. A light sauce of chicken broth and a splash of half-and-half adds creaminess without weighing the dish down. Shredded chicken makes the recipe hearty and protein-rich, while fresh spinach and basil brighten the flavors. A finishing sprinkle of shredded mozzarella melts into the top for a cheesy finish.

One of the best parts of this recipe is that you can prepare the sauce while the spaghetti squash bakes, so dinner comes together quickly. The squash itself becomes an edible “boat” that holds the topping—perfect for a comforting plated presentation that feels special even on an ordinary weeknight.

Sun Dried Tomato Spaghetti Squash Boats

Cheesy, savory, and simple to make—these spaghetti squash boats are a great weeknight option that doubles as a light comfort meal.

Why you’ll love this recipe

• Low-carb swap: Spaghetti squash replaces pasta while still giving a satisfying “noodle” texture.
• Easy weeknight meal: The sauce comes together while the squash bakes.
• Customizable: Swap chicken for tofu or white beans for a vegetarian version, or use different cheeses to suit your taste.

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 (optional)
• 1 tsp Italian seasoning
• Salt and cracked pepper, to taste
• 2 cups shredded rotisserie chicken (or cooked 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 (200°C). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet lightly sprayed with oil. (Do not pierce the squash—keeping the shells intact allows them to serve as boats.)
2. Bake the squash for 40 to 45 minutes, depending on size, until the flesh is tender when pierced and the strands pull away easily with a fork.
3. While the squash bakes, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes and sauté until fragrant, about 1–2 minutes.
4. Add the chopped artichoke hearts and cook an additional minute. Pour in the chicken broth and half-and-half, then stir in the red pepper flakes (if using), Italian seasoning, salt, and pepper. Add the shredded chicken and bring the mixture to a gentle boil. Reduce heat and simmer on low for a few minutes to allow the flavors to meld.
5. About 5 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 intact to hold the filling.
7. Divide the chicken and vegetable mixture evenly among the squash boats. Sprinkle each with shredded mozzarella and return to the oven for 3–5 minutes, until the cheese melts and everything is heated through.
8. Top with chopped fresh basil before serving. Enjoy warm.

Serving suggestions and variations

• Vegetarian option: Replace shredded chicken with white beans, cannellini beans, or cooked lentils for protein.
• Cheese variations: Swap mozzarella for goat cheese, feta, or a sprinkle of Parmesan for a different flavor profile.
• Add-ins: Kalamata olives, roasted red peppers, or mushrooms work well with the sun-dried tomato and artichoke base.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1–2 minutes, stirring halfway so the filling heats evenly.

Nutrition (per serving)

These Sun Dried Tomato Spaghetti Squash Boats are a delicious way to enjoy a lighter, comforting dinner that still feels indulgent. The combination of sun-dried tomatoes, artichokes, and shredded chicken creates a rich, satisfying filling while the squash keeps the meal lower in carbs than traditional pasta dishes. Try them this week for an easy, flavorful dinner that’s great for meal prep and family nights.