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Chicken & Broccoli Spaghetti Squash Boats

This delicious take on a classic chicken, broccoli and cheese casserole has all the comfort of the original with a fraction of the carbs!
Prep Time 7 mins
Cook Time 55 mins
Course Main Course
Cuisine American
Servings 4 servings


  • 2 medium spaghetti squash
  • olive oil for drizzling
  • salt & pepper
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 4-5 baby bella mushrooms, roughly chopped
  • 2-3 cloves garlic, minced
  • 2 cups chopped broccoli florets
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried parsley
  • 1/3 cup chicken broth or stock
  • 2 cups rotisserie chicken, shredded
  • 1/2 cup sour cream
  • 1.5 cup shredded cheddar cheese divided
  • fresh chopped parsley (optional)


Roast the spaghetti squash

  • Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
  • Halve the spahghetti squash lengthwise and scrape out the seeds and center bits using a spoon or ice cream scoop.
  • Drizzle a little olive oil over the inside of the squash and sprinkle it with salt & pepper.
  • Place the squash, cut side down, on the baking sheet and roast for approximately 40 minutes, or until cooked through but still firm.
  • Remove from the oven and set aside until cool enough to handle.
  • Use a fork or spoon to gently scrape out all of the cooked squash and set aside. *Remember* Don't throw away the boats you'll be filling them later!

Make the filling

  • In a nonstick skillet, heat 1 tbsp of olive oil over medium until shimmering. Add in diced onions and mushrooms and cook over medium for around 5 minutes until softened.
  • Add in garlic and cook for another minute over medium until fragrant.
  • Add in broccoli, onion powder, garlic powder, salt, pepper and dried parsley and cook over medium for 2-3 minutes.
  • Add in 1/3rd cup of chicken broth and the shredded rostisserie chicken. Cook over medium for another minute or 2 until the chicken is heated through.
  • Remove skillet from heat and stir in 1/2 cup of sour cream.
  • Add in the spaghetti squash strands and 1/2 cup of the shredded cheese and mix well to combine.

Assemble and bake the boats

  • Preheat over (or turn heat down) to 375 degrees F.
  • Using tongs or a spoon, fill your empty spaghetti squash "boats" with the chicken and squash mixture until full or until the mixture has been used up.
  • Sprinkle approximately 1/4th cup of the remaining shredded cheese over each boat.
  • Bake the filled boats at 375 degrees for 12-15 minutes or until hot and bubbly. If desired, broil them for an additional minute or 2 at the end to get the cheese really brown and bubbly.
  • Remove from the oven and allow them to cool slightly before serving. Garnish with fresh, chopped parsley if desired.
  • Enjoy!
Keyword Gluten Free, Keto, Low-carb