Spaghetti Squash Boats

This is a delicious take on Spaghetti squash. Don’t let the long ingredient list scare you! If you need a shortcut, purchase a jarred Molé with clean ingredients and use that instead of the one called for here. You can also prep the Molé in advance to save time.


  • 1/4 cup low-sodium organic chicken broth
  • 1/4 tsp. unflavored gelatin (preferably from grass fed cows)
  • 1 medium spaghetti squash, cut in half lengthwise, seeded (approx 3 lbs.)

For the Molé:

  • 1 dash sea salt + 1/4 tsp. (divided)
  • 1 dash + 1/4 tsp. ground black pepper (divided)
  • 3/4 cup coarsely chopped onion (1 medium, divided)
  • 2 cloves garlic
  • 2 small Roma tomatoes: Cut one into quarters, remove seeds from the other and chop.
  • 1 tsp. fresh lime juice
  • 1/2 tsp. finely grated lime peel (lime zest)
  • 2 tsp. honey
  • 1 Tbsp. semisweet (or dark) chocolate chips
  • 2 tsp. pumpkin seeds
  • 1 canned chipotle pepper in adobo sauce
  • 1 Tbsp. adobo sauce (from your canned pepper)
  • 1 1/2 tsp. chili powder
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 2 tsp. ghee
  • 1 lb. raw chicken breast, boneless, cut into 1/2 in. cubes
  • 1/2 cup chopped bell pepper (about 2/3 medium)
  • 1/4 grated cotija cheese (can sub feta)
  • 2 Tbsp. chopped cilantro

Directions for Squash:

  1. Preheat oven to 400
  2. Line large baking sheet with parchment.
  3. Sprinkle broth with gelatin in a small bowl. Set aside.
  4. Lightly coat squash with some olive oil (or spray). Season with 1 dash of salt and 1 dash pepper. Placed face-down on prepared baking sheet. Bake for 38-40 minutes, or until flesh is fork tender.

Directions for Molé:

  1. While squash is baking, place 1/2 cup onion, garlic, quartered tomato, lime juice, lime peel, honey, chocolate chips, seeds, chipotle pepper, adobo sauce, chili powder, paprika, coriander, cumin, remaining 1/4 tsp. salt, and remaining 1/4 tsp. peper in a blender; cover.
  2. Blend until a smooth paste forms.

Directions for Filling:

  1. Heat ghee in large nonstick skillet over medium high heat.
  2. Add your Molé. Bring to a gentle boil; gently boil, stirring frequently, for 10 minutes.
  3. Add broth mixture; whisk to blend.
  4. Add chicken. Bring to a boil. reduce to low; gently simmer, stirring occasionally, for 13-15 minutes, or until chicken is cooked through and sauce has reduced to the consistency of barbecue sauce. Set aside.
  5. When squash is cool enough to handle, use a fork to scrape flesh into stringy noodles.
  6. Heat oven to BROIL.
  7. Add half chicken mixture to each squash half, top each evenly with 1/4 cup onion, chopped tomato, bell pepper, and cheese. Broil on high for 5 minutes or until top is lightly browned.
  8. Garnish with cilantro. Divide contents of squash halves equally between six plates and enjoy!

NUTRITIONAL INFORMATION (per serving): Calories: 204

Total Fat: 7 g

Saturated Fat: 2 g

Cholesterol: 56 mg

Sodium: 504 mg

Carbohydrates: 19 g

Fiber: 4 g

Sugars: 9 g

Protein: 19 g

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