These whole30 spaghetti squash boats are quick and easy, AND filling and nutritious. Talk about a perfect healthy dinner recipe! My paleo spaghetti squash recipe with chicken is made with Italian spices, bacon, mushrooms, tomatoes, spinach, sun-dried tomatoes, and a creamy sauce. OMG! So much flavor. Don’t delay, you’ve got to try this Tuscan spaghetti squash ASAP!
I almost didn’t have any pictures of this chicken spaghetti squash for you guys because I just couldn’t wait to dig in! #foodbloggerproblems. HA!
So, here you go. A simple, delicious meal with minimal clean-up involved. I love the simplicity of stuffed spaghetti squash and that it creates it’s own plate (er, bowl?), which makes it a little fun, too.
If you love spaghetti squash boats, you’ll definitely want to check out shrimp scampi spaghetti squash Boats, too.
What Is Spaghetti Squash?
Spaghetti squash is a wonderful alternative to pasta that is filled with carbs and gluten. When you cook spaghetti squash, when you take a fork and flake it, you will find it looks a lot like spaghetti noodles. It’s perfect for this paleo spaghetti squash recipe!
What Does Spaghetti Squash Taste Like?
You will find that spaghetti squash doesn’t really have a ton of flavor on its own. It’s pretty mild, and some say that it has an almost sweet taste to it, but it’s not as sweet as a butternut or buttercup squash. This spaghetti squash recipe with chicken is super flavorful, because of all of the ingredients and flavors we’re adding.
How To Make Spaghetti Squash Boats
Making squash boats is terrific for an easy weeknight dinner or if you are hosting a party. They are elegant, but simple enough for hanging out at home. Take a look at how easy it is to make spaghetti squash bowls.
- Bake the squash. Remove seeds and season with some olive oil, salt, and pepper. Bake spaghetti squash until soft and a knife goes in without too much resistance.
- Cook the chicken. Dice the chicken and then add to a skillet with salt and pepper. Cook until browned and cooked through.
- Cook bacon. Set chicken aside and add bacon to the same skillet. Cook until crispy and crumble the bacon. Leave the grease in the skillet.
- Cook the vegetables. Add the mushrooms, tomatoes and garlic powder and cook until soft.
- Make the cream sauce. Whisk tapioca and water, then add in almond milk. Stir the mix into the skillet, then add spinach and sun-dried tomatoes.
TIP: You can use a couple pinches of xanthan gum in place of tapioca for a low carb version.
- Combine the Tuscan spaghetti squash. Add all the ingredients back to the skillet, mix to combine, then place the mixture inside the squash.
Do I Have To Use Chicken For Tuscan Spaghetti Squash?
No, you do not have to use chicken for this roasted spaghetti squash. It goes well with the other ingredients in the whole30 spaghetti squash, but there are other options.
You can choose to either leave the meat out completely or try out some other types of protein when you make spaghetti squash boats. Here are a few ideas to try:
- Ground Turkey – If you have or prefer turkey, by all means, try it with this baked spaghetti squash recipe.
- Shrimp – You can never have too much shrimp when it comes to these spaghetti squash boats. The taste of the shrimp is incredible with the Tuscan flavors.
- Italian Sausage – Pretty sure if you add in some of your favorite Italian sausages, you might be hooked on these paleo spaghetti squash for life!
- Ground Beef – Feel free to add in some ground beef instead of chicken when making this squash boat recipe.
- Combination – Another option is to do a combination of meats. Add some chicken, shrimp or whatever else you like. It’s sure to be one of your new favorite spaghetti squash recipes with chicken, no matter what you add to it.
How Do You Store Whole30 Spaghetti Squash?
Let the whole30 spaghetti squash cool entirely before storing in the refrigerator. Wrap the cooked paleo spaghetti squash with plastic wrap, then place in the fridge for up to 2 days.
You can give it some double protection by adding the wrapped spaghetti squash boats to an airtight container. This will prevent it from taking on other flavors in the fridge.
Reheat the spaghetti squash by covering it with a moist paper towel and heating in the microwave for a minute or so. Keep checking and heating until it’s hot all the way through.
Another option is to bake it at 350 degrees F. for 10-15 minutes until it’s hot then serve.
Can You Freeze Tuscan Spaghetti Squash?
Yes, you can freeze this Tuscan spaghetti squash.
Wrap each of the whole30 spaghetti squash tightly, then place in an airtight container. The paleo spaghetti squash will last up to 8 months in the freezer.
To serve the Tuscan spaghetti squash, place it in the fridge the night before. Then, warm it in the oven or microwave.
More Paleo Chicken Dinner Ideas
If you love spaghetti squash recipes with chicken, take a look at some of my other paleo chicken recipes:
- Easy Healthy Bruschetta Chicken – Super easy and fresh!
- Spicy Healthy Kung Pao Chicken – So simple to make and a crowd-pleaser.
- Sweet & Sour Pineapple Chicken Stir Fry – Tangy, delicious, and tastes just like your favorite take out.
Tuscan Paleo Whole30 Spaghetti Squash Boats Recipe:
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Tuscan Paleo Whole30 Spaghetti Squash Boats Recipe
Whole30 spaghetti squash boats are packed with flavor from bacon, tomatoes, spinach, sun-dried tomatoes, and delicious cream sauce. This paleo Tuscan spaghetti squash recipe with chicken makes an easy, healthy dinner.
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- 1 medium Spaghetti squash
- 1 tablespoon Olive oil
- Sea salt
- Black pepper
Tuscan Chicken Filling
- 1 lb Boneless skinless chicken breast
- 1 tablespoon Olive oil
- 4 slices Bacon
- 4 oz Mushrooms (sliced)
- 1 14.5-oz can Diced tomatoes (drained)
- 1/4 teaspoon Garlic powder
- .75 cup Unsweetened almond milk
- 1 teaspoon Tapioca flour
- 3 cups Spinach
- 2 tablespoons Sun-dried tomatoes
- Sea salt (to taste)
- Black pepper (to taste)
More TIPS about this paleo recipe in the post above!
Preheat oven to 375° F. Cut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with a pinch of salt and pepper. Place cut side down on a baking sheet and bake for 30 minutes.
Heat the olive oil in a large skillet over medium-high heat. Dice the chicken into small bite-sized pieces and add to the skillet. Season with salt and pepper. Cook 3-4 minutes per side until browned and cooked through. Transfer to a plate.
Add the bacon slices to the skillet and cook until crispy, about 5-7 minutes. Remove from skillet and crumble once cooled.
To the skillet along with the bacon grease add in the sliced mushrooms, diced tomatoes, and garlic powder. Let cook 2-3 minutes until the mushrooms start to soften.
- In a measuring cup or small bowl whisk together the tapioca with 1 teaspoon hot water. Stir into the almond milk. Pour the mixture into the skillet and stir.
Add the spinach and sun-dried tomatoes to the skillet and continue to stir until the spinach is wilted. Add the chicken back in and simmer 2-3 minutes. Stir in the crumbled bacon and taste for salt.
- To serve scrape the squash strands into a pile of "pasta" in the squash shells and top with the Tuscan chicken mixture.
Serving Size: 1/4 entire recipe, or 1/2 of a spaghetti squash boat.
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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Jessica | 28-Day Keto Challenge
this is so good!! I added some left-over steamed broccoli – delicious!
I definitely want to try this! Spaghetti squash is the only winter squash my husband doesn’t hate so I’m always looking for new ways to make it.
Being my first time eating spaghetti squash, it came out pretty good. I would add more tomatoes next time.