Chicken Caesar Spaghetti Squash Boats
Chicken Caesar Spaghetti Squash Boats packed that chicken caesar flavor into a low carb spaghetti squash. A healthy, gluten free, paleo, and Whole30 remake on a classic comfort food!
Servings 4
Calories 498kcal
Ingredients
- 2 small spaghetti squashes (about 1760 grams)
- 1 tablespoon avocado oil
- 1 1/2 cups chopped onion (half a large/150 grams)
- 3 cloves garlic, minced
- 1 pound chicken breast (cubed)
- 4 packed cups chopped kale (120 grams)
- 1 tablespoon lemon juice
- salt and pepper, to taste
- 1/4 cup + 2 tablespoons Caesar dressing
Instructions
- Preheat oven to 400 degrees Fahrenheit. Cut spaghetti squash in half, sprinkle with salt and pepper, and place flesh side down on a parchment paper lined baking sheet. Roast for 35 minutes until skin gives when you press into it.
- When there are about 10 minutes left on the squash, make the chicken mixture. Add oil to a large sauté pan and let it get hot, about 30 seconds. Add onion and sauté until softened, about 2 minutes, stirring occasionally. Add chicken and garlic. Season liberally with salt and pepper and cook for 5-7 minutes, stirring occasionally. Add kale, mix to combine, and cook for 1-2 minutes until cooked down and chicken is cooked through. Season with salt and pepper and lemon juice.
- Remove chicken mixture from the pan and place in a medium bowl. Mix with 1/4 cup Caesar dressing. Remove spaghetti squash from oven and thread with a fork. Evenly divide mixture between the 4 boats, mixing up the mixture with the spaghetti. Top each spaghetti squash boat with 1/2 tablespoon (or more) Caesar dressing and pop back in the oven for 5 minutes. Enjoy!
Nutrition
Serving: 1boat | Calories: 498kcal | Carbohydrates: 42g | Protein: 33g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Potassium: 982mg | Fiber: 9g | Sugar: 17g | Vitamin A: 3600IU | Vitamin C: 67.7mg | Calcium: 180mg | Iron: 3.1mg