creamy boursin spaghetti squash with chicken
When the dinner time rush hits and you need dinner that the whole family will love but is also high in protein and low in carbs, make this boursin spaghetti squash! This high-protein dinner recipe is ready in as little as 30 minutes thanks to a little trick to quickly cook spaghetti squash, making it the perfect dish for a busy weeknight.
Servings: 4
Calories: 663kcal
Ingredients
- 2 small spaghetti squash split in half lengthwise and seeds removed
- 3 tablespoon avocado oil
- 1 medium white onion diced
- ½ teaspoon garlic powder
- ¾ cup chicken bone broth
- 1 5.2 OZ Boursin fine herb cheese (this is a standard package size)
- salt & pepper to taste
- 2 cups rotisserie chicken 1.5 pounds cooked and shredded
- ¼ cup panko bread crumbs
- ¼ cup parmesan grated
Instructions
- Preheat oven to 400 degrees. Slice the 2 small spaghetti squash in half lengthwise and remove the seeds. Poke the outside of the spaghetti squash several times, at least 1” deep. Drizzle or spray the flesh with 1 of the 3 tablespoon avocado oil and season with salt & pepper. Place flesh side down on a large baking sheet. Bake for 15-25 minutes. You'll know the squash is done when the flesh is tender and can easily be scraped with a fork.
- Heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped 1 medium white onionand saute for 2-3 minutes; add the ½ teaspoon garlic powder, and additional ¼ teaspoon salt, and pepper and stir to coat. Continue to cook till the onions are soft.
- Add the ¾ cup chicken bone broth and 1 5.2 OZ Boursin fine herb cheese and stir till you have a smooth sauce. Cook for 5 minutes or so until it’s bubbly and slightly thickened. Then, stir in the 2 cups rotisserie chicken (shredded) and cook for an additional 1-2 minutes.
- In a small bowl, mix the remaining 1 tablespoon of oil with ¼ cup panko bread crumbs and ¼ cup parmesan. Set aside.
- Once the squash is done, use a fork to scrape the flesh into strands and add them to the skillet with the chicken mixture. Stir to combine, then fill the empty squash shells with the mixture. Top with the breadcrumb mixture and broil on high for a few minutes until the top is golden and the cheese melts. Watch closely to prevent burning.
Video
Notes
Store leftovers in the fridge in an airtight container for up to 5 days. Reheat in the microwave. I like to store just the filling and not the actual squash shell.
expert tips
You can also slice the squash, deseed it, punch holes in it, and then microwave it in a shallow bowl with a splash of water in it. It takes about 7 minutes per squash. This is ideal for cooking just one squash, but otherwise, it takes more time to do two rounds since you can only fit one squash in the microwave at a time.
- Skip the prep: Rotisserie chicken is now sold as prepared rotisserie chicken. This means you can buy a sealed meat container, already removed from the bones and shredded. This saves so much time! I get mine at Costco near the deli and cheese.
- The perfect sauce consistency: If your sauce seems too thick, add chicken broth a tablespoon at a time until it is perfect and saucy.
- Extra crunch: Toast the panko breadcrumbs in a dry pan before mixing with the Parmesan, and then garnish your boats with fresh basil.
You can also slice the squash, deseed it, punch holes in it, and then microwave it in a shallow bowl with a splash of water in it. It takes about 7 minutes per squash. This is ideal for cooking just one squash, but otherwise, it takes more time to do two rounds since you can only fit one squash in the microwave at a time.
Nutrition
Serving: 1.5 squash | Calories: 663kcal | Carbohydrates: 14g | Protein: 37g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 5.3g | Monounsaturated Fat: 7.9g | Trans Fat: 0.4g | Cholesterol: 183mg | Sodium: 1692mg | Potassium: 186mg | Fiber: 1.5g | Sugar: 5g