These Chicken Caprese Spaghetti Squash Boats are a low-carb dinner with cherry tomatoes, basil, mozzarella and balsamic glaze.
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How to make this recipe
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Microwave each spaghetti squash for 2-4 minutes in the microwave to soften them. Once microwaved, cut spaghetti squash in half then scrape out seeds.
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Drizzle spaghetti squash with olive oil, season with salt and pepper then bake in the oven for 25 minutes.
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When done baking, scrape out flesh using a fork.
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Top each spaghetti squash with raw chicken, then place back in the oven another 10 minutes.
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Meanwhile, make balsamic glaze (if not using store-bought).
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Remove spaghetti squash from oven then add cherry tomatoes and bocconcini cheese. Bake until cheese is melted.
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Once finished, top with fresh basil leaves and balsamic glaze. Serve and enjoy!
Ingredients and substitutions
- Spaghetti squash – this recipe is intended for spaghetti squash but if you’d like to create your own spin on this low carb pasta, use zucchini noodles.
- Olive oil – use another neutral oil like sunflower seed oil, grapeseed oil or avocado oil.
- Chicken breast – chicken thighs will work well in this recipe and may offer a juicier cut of meat.
- Cherry tomatoes – grape tomatoes, standard salad tomatoes or plum tomatoes will work. However, plum tomatoes will be more dry.
- Bocconcini cheese – fresh mozzarella will work well in place of bocconcini if you’re unable to find any.
- Fresh basil – fresh basil is the best choice for this recipe.
- Salt & pepper (to taste)
Balsamic Glaze – you can also use store-bought balsamic glaze
- Balsamic vinegar
- Brown sugar – if you’re in a pinch, use another sweetener like honey or maple syrup.
How to make spaghetti squash
Spaghetti squash is a nutritious vegetable that is most commonly known for its spaghetti texture. It is typically a vegetable that has a stiff exterior that is hard to cut. To make the prep and cooking process easier, you will want to pierce your squash with a fork and microwave for 2-3 minutes to soften its shell. Once it's cooled down enough to handle, you will be able to cut your spaghetti squash in half and remove the seeds. After it has been hollowed out, drizzle the squash with olive oil and bake it in the oven until it is semi-tender. Once it is semi-tender, you will be able to scrape it with a fork to get those perfect strands of “spaghetti”.
Is spaghetti squash healthier than pasta?
Spaghetti squash has become a popular alternative to regular pasta because of its thin strands that are similar to pasta. Though it looks similar to pasta, it does taste different and has an entirely different nutritional profile to regular spaghetti. Spaghetti squash has a much lower calorie count than spaghetti, has more protein and fibre per serving, and a much lower carb count making it the go-to choice for those who want a more nutrient-dense option.
Storing and reheating
To store any leftovers, place the room temperature chicken caprese spaghetti squash in an airtight container and keep in the refrigerator for up to 3 days. When ready to enjoy, reheat the spaghetti squash in the oven at 350 degrees until fully warmed up.
It isn't fully recommended to freeze spaghetti squash as it can get really mushy when trying to reheat it.
More low carb recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on storing this recipe for later.
- Freeze the spaghetti squash in glass microwave-safe bowls up to 6 months
Chicken Caprese Spaghetti Squash
Ingredients
- 2 spaghetti squash, cut in half
- 1 tbsp olive oil
- 2 chicken breasts, diced
- 1 package Cherry tomatoes
- 1 package Bocconcini cheese
- 1 cup fresh basil
- Salt & pepper to taste
Balsamic Glaze
- 1/3 cup balsamic vinegar
- 3 tbsp brown sugar
Instructions
- Preheat oven to 425 F. Microwave each spaghetti squash for 2-4 minutes in the microwave to soften them (the amount of time will depend on how large they are and how difficult they are to cut into). Cut spaghetti squash in half then scrape out seeds. Drizzle with olive oil, season with salt and pepper then bake in the oven for 25 minutes.
- Remove from oven and scrape out flesh using a fork. It won't be cooked through and it doesn't have to be perfect, even if you just get a little bit up the rest will come up during cook time. Top each spaghetti squash with raw chicken, then place back in the oven another 10 minutes.
- Meanwhile, make balsamic glaze (if not using storebought) by bringing balsamic vinegar and brown sugar to a boil over medium heat. Simmer for 10 minutes on med-low heat until it reduces and thickens.
- Remove spaghetti squash from oven again, and add cherry tomatoes and bocconcini cheese. Bake another 10 minutes until cherry tomatoes start to burst and cheese is melted.
- Remove from oven, generously top with fresh basil leaves, then drizzle with balsamic glaze. Serve and enjoy!
Video
Nutrition
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Carol L says
Could you be more specific? 1 “package” is extremely vague: packages are just about any size. Plus, some buy not in packages, but rather by weight. (cheese) Even by individual count. (cherry tomatoes)
Thanks. These do look appetizing. I’m on the keto diet, and I think I could easily adapt this to it.
Taylor Stinson says
Hi Carol – the cheese is usually in a 200g package, and the cherry tomatoes I buy by the pint. Hope that helps!
Annie says
Thank you for this beautiful recipe!
Janea says
I’m super excited to make these, but I was wondering if you could recommend an alternative to the balsamic glaze on top? The smell of balsamic vinegar puts me off so I don’t eat it at all, but I also don’t want these to be too dry if you still think it should have something drizzled on top. I’m thinking the juice from the tomatoes will make that not a problem, but just thought I’d ask! Thanks.
Taylor Stinson says
You definitely don’t need to add the balsamic glaze don’t worry 🙂 Everything should still tasty good/be juicy enough without it!
Courtney says
Not good. Chicken was NOT done Wnd followed this recipe to the T. Had to pick it out and cook it on its own. Recommend cooking chicken before hand.
Taylor Stinson says
Hey Courtney – the chicken is cut up into bite-size pieces then cooked in a 425 F oven for 20-22 minutes. This provides more than enough cooking time for the chicken to cook through. Wondering if you ended up using more chicken than the listed amount (perhaps you had very large breasts), or if some other variable such as oven temperature affected your chicken (each model of oven varies).
Deborah Parton says
Hi Taylor
Looking forward to trying this with left-over turkey breast, but I think the cook times for the squash need adjusting. What do you suggest? I am a novice cook so any help would be appreciated.
Thanks!
Taylor Stinson says
Hi Deborah! You can cook the squash for 40 minutes total. I would still have the leftover turkey go in the oven for at least 5-10 minutes so it’s heated through, so take the squash out after about 30 minutes and then top with your turkey and cook 10 minutes. Sprinkle some water overtop of the turkey so it doesn’t dry out and you’ll be golden!