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Loaded Chicken Bacon Spaghetti Squash Boats - A Cozy, Satisfying Dinner

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium spaghetti squash (about 3–3.5 pounds total)
  • 2 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 6 slices thick-cut bacon, chopped
  • 2 cups cooked chicken, shredded or diced (rotisserie works great)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried Italian seasoning (or dried oregano and basil)
  • 1/2 cup chicken broth (low sodium)
  • 4 ounces cream cheese, softened
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 1/2 cups shredded cheese, divided (cheddar, Monterey Jack, or a blend)
  • 1/4 cup grated Parmesan
  • 2 green onions, thinly sliced
  • Optional: red pepper flakes, to taste

Method
 

  1. Roast the squash: Preheat your oven to 400°F (200°C). Halve each spaghetti squash lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet and roast 35–45 minutes, until the strands pull away easily with a fork and the edges are lightly caramelized.
  2. Cook the bacon: While the squash roasts, add chopped bacon to a large skillet over medium heat. Cook until crisp, 7–10 minutes. Transfer bacon to a paper towel–lined plate. Reserve 1–2 tablespoons bacon fat in the pan, discarding the rest.
  3. Sauté aromatics: In the same skillet, add the remaining 1 tablespoon olive oil if needed. Sauté the onion with a pinch of salt for 3–4 minutes until soft. Stir in garlic, smoked paprika, and Italian seasoning; cook 30–60 seconds until fragrant.
  4. Make it creamy: Reduce heat to low. Stir in the chicken broth and cream cheese, breaking the cream cheese up with a spatula until smooth. Add the Greek yogurt (or sour cream) and 3/4 cup shredded cheese. Cook gently, stirring, until the mixture is creamy and combined.
  5. Add chicken and bacon: Stir in the cooked chicken and half of the bacon. Taste and season with salt, pepper, and red pepper flakes if you like a little kick.
  6. Shred the squash: When the squash is cool enough to handle, flip the halves cut-side up and use a fork to pull the strands into “noodles,” leaving a 1/4-inch border so the shells stay sturdy.
  7. Combine: Add the squash strands to the skillet and toss until everything is evenly coated. If the mixture seems too thick, splash in a little more broth; if too thin, let it simmer for a minute to tighten up.
  8. Load the boats: Return the mixture to the squash shells. Top with the remaining shredded cheese and Parmesan. Sprinkle over the remaining bacon.
  9. Bake: Reduce oven to 375°F (190°C). Place the stuffed squash on a baking sheet and bake 10–15 minutes, until the cheese is melted and bubbly with golden spots.
  10. Finish and serve: Let rest 5 minutes. Top with sliced green onions and serve hot right from the shells.