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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.

Instructions

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

Spaghetti Squash

  • 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)
US Customary - Metric
  1. 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.

  2. 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.

  3. Add the bacon slices to the skillet and cook until crispy, about 5-7 minutes. Remove from skillet and crumble once cooled.

  4. 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.

  5. 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.
  6. 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.

  7. To serve scrape the squash strands into a pile of "pasta" in the squash shells and top with the Tuscan chicken mixture.

Recipe Notes

Serving Size: 1/4 entire recipe, or 1/2 of a spaghetti squash boat.

Nutrition Information Per Serving

Calories: 403 | Fat: 21g | Total Carbs: 25g | Net Carbs: 20g | Fiber: 5g | Sugar: 10g | Protein: 31g

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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