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!
- 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
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!
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