Spicy Spaghetti Squash Boats

For some reason lately I can’t get enough spicy foods. I’ve never really disliked spicy foods but they have never been my go to foods. Lately though I’ve been reaching for the hot sauce more and more often. I blame my official taste tester, he could be a poster boy for Franks hot sauce, he puts that s*** on everything. So this week the spice train continues!For this weeks recipe I decided to put a spin on my go to Alfredo sauce. I usually keep my Alfredo very simple, butter, garlic, cream, parmesan, salt and pepper. I decided that I wanted a bit of I change so I added, mozzarella, cream cheese and jalapeños. Instead of fettuccine I went with spaghetti squash. I’m more than a little in love with Spaghetti squash lately. It is an easy, tasty and lower carb  swap for pasta.

Now I know you don’t just come here to listen to me ramble. I know that Mad Dog and Sophie Cat are the main attractions around here. Unfortunately they were MIA when I was cooking. Fortunately they are adorable, very photogenic and put up with me constantly taking photos of them.

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Now that I’ve satisfied your cuteness quota for this week its time to  get down to business and talk about this spicy and cheesy slice of heaven.

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This recipe will make enough sauce for two spaghetti squash boats with some left over. If you’re not sold on the squash you can always use your favourite pasta. If you’re looking for an even lower carb option you can pour the sauce over broccoli, green beans, or your favourite low carb veggie.

What you’ll need

1 spaghetti squash

2 jalapeños chopped

3 cloves of garlic chopped

1/2 C cream cheese

2 1/2 C heavy cream

1/2 C + 1 Tbs parmesan cheese

2 chicken breast

3/4 C mozzarella

Salt and pepper

Olive oil

Start by heating your oven to 350. Cut your spaghetti squash in half and scoop out the seeds. Coat both sides with olive oil, salt and pepper. Line a baking sheet with parchment paper. Cook for 45 minutes to 1 hour. I roasted my chicken breast in the oven. I coated the pan in olive oil and seasoned the chicken with salt and pepper.  The chicken cooked in the oven with the squash for about 40 minutes. When the chicken and squash were cooked I started my sauce. Heat some olive oil in a large frying pan, add the chopped garlic and jalapeños, let it cook for a minute. Add the cream cheese, let it soften, add the cream, whisk until the cream cheese lumps are gone. Add 1/2 C mozzarella and 1/2 C parmesan cheese, whisk until smooth. Salt and pepper to taste. Let the sauce simmer for 2-3 minutes, add the chicken, stir and let simmer for another 2-3 minutes. With the squash still on the baking sheet fill your boats with the squash, top with the remaining cheese, put the boats in the oven and bake until your cheese is starting to brown. That should take 5-10 minutes at 350 or 1-2 minutes on broil. Once you’re pleased with the cheese take it out and enjoy!

Until next time,




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