Go Back
Two halves of Chicken Spinach Ricotta Stuffed Spaghetti Squash Boats with a golden-brown bubbled cheese crust on a blue speckled platter.

Chicken Spinach Ricotta Stuffed Spaghetti Squash Boats

A comforting, low-carb, and gluten-free Mediterranean-inspired dinner featuring tender roasted spaghetti squash filled with shredded chicken, iron-rich spinach, creamy ricotta, and a bubbly, golden mozzarella crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: Greek, Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 large spaghetti squash cut in half lengthwise, seeds removed
  • 1 tbsp extra virgin olive oil
  • 2 cups cooked shredded chicken breast rotisserie or grilled
  • 1 cup fresh spinach chopped
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese divided
  • 1/4 cup grated parmesan cheese
  • 2 garlic cloves minced
  • 1/2 tsp dried Italian seasoning
  • Salt and black pepper to taste
  • 1 egg optional, to bind filling

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Drizzle the halved, seeded spaghetti squash with olive oil, salt, and black pepper. Place flesh-side down on a parchment-lined baking sheet and roast for 35–40 minutes until tender.
  3. While roasting, sauté the minced garlic and chopped spinach in a pan over medium heat for 2 minutes until wilted. Drain any excess liquid.
  4. In a large bowl, thoroughly mix the wilted spinach, shredded chicken, ricotta cheese, parmesan, half of the mozzarella, Italian seasoning, salt, pepper, and the optional egg.
  5. Flip the roasted squash halves over. Gently scrape the inner flesh with a fork to create spaghetti strands, keeping them inside their shell.
  6. Fold the chicken-ricotta mixture directly into the squash strands within the shell. Top each boat with the remaining mozzarella cheese.
  7. Return to the oven for 10–15 minutes, then broil for 2–3 minutes until the cheese is bubbling and deeply browned.

Notes

Notes: Ensure the spinach is well-drained to avoid a watery dish. Use freshly grated cheeses for the best melt texture.