Chicken Caprese Spaghetti Squash
These Chicken Caprese Spaghetti Squash Boats are a delicious low-carb dinner option that is just bursting with flavour! Finished with fresh cherry tomatoes, basil, bocconcini cheese and a balsamic glaze, they're simple and delicious!
Servings: 4 servings
- 2 spaghetti squash, cut in half
- 1 tbsp olive oil
- 2 chicken breasts, diced
- 1 package Cherry tomatoes
- 1 package Bocconcini cheese
- 1 package fresh basil
- Salt & pepper to taste
- 1/3 cup balsamic vinegar
- 3 tbsp brown sugar
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 15 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 10-12 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!
Calories: 394kcal | Carbohydrates: 31g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 57mg | Sodium: 968mg | Potassium: 529mg | Fiber: 4g | Sugar: 12g | Vitamin A: 850IU | Vitamin C: 14mg | Calcium: 270mg | Iron: 1.6mg