Sun Dried Tomato Spaghetti Squash Boats
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Halved spaghetti squash boats filled with seasoned chicken, sun-dried tomatoes, spinach, artichokes, and melted mozzarella in a creamy sauce. A comforting, lower-carb weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 ripe spaghetti squash
- 1 Tbsp olive oil
- 1 Tbsp garlic
- 1/2 cup sun dried tomatoes (roughly chopped)
- 1/2 cup artichoke hearts (drained and chopped)
- 1 cup chicken broth
- 1/2 cup half and half
- 1/2 tsp. red pepper flakes
- 1 tsp. Italian seasoning
- Salt and cracked pepper (to taste)
- 2 cups shredded rotisserie chicken
- 2 cups baby spinach leaves
- 1/2 cup shredded mozzarella cheese
- 2 Tbsp fresh basil (chopped)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1043mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1757mg
- Calcium
- 393mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1043MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.