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Easy Chicken Philly Spaghetti Squash Boats

With this recipe, it would be hard NOT to want bite {or, you know, an entire dish to yourself}. Overflowing with sauteed peppers and onions, seasoned strips of chicken and melty cheese, these boats will become a popular request for a weekday meal!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Lunch, Main Course
Cuisine: American
Servings: 1 serving
Author: The Kitchen Prep


  • 1 small to medium spaghetti squash
  • 2 tablespoon olive oil divided
  • ½ a medium onion sliced
  • 1 ½ cups tricolor frozen bell pepper blend OR 1 large green bell pepper sliced
  • 1 pound {two pieces}Moink Box chicken breasts sliced into thin strips
  • Salt
  • Pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2-3 slices provolone cheese {or ½ cup shredded mozzarella}


Roast Spaghetti Squash:

  • Preheat the oven to 400 degrees. Poke the squash all over with the tip of a sharp knife and place it directly in the center oven rack {or on a small baking sheet if you're worried about drips}.
  • Roast for 50-60 minutes or until the flesh can easily be pierced with a sharp knife. Remove from oven and allow to cool long enough to be able to handle, then slice squash in half and remove seeds in the center. Discard. Using the tines of a fork, scrape the inside to create the spaghetti-like strands. Set aside. {You can also do this a day in advance and simply reheat.}
  • Meanwhile, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until softened and starting to turn golden, about 5-7 minutes.
  • Add peppers and continue to saute until they're softened, about 4-6 minutes. Scoop the mixture onto another plate and set aside.

Cook the chicken:

  • Sprinkle the sliced chicken strips evenly with salt, pepper, onion powder and garlic powder. Add the chicken to the same skillet {no need to wash}, and cook until the chicken is browned and cooked all the way through.
  • Return the onion and pepper mixture to the skillet and stir to combine.

Assemble the boats:

  • Divide the mixture evenly among the spaghetti squash halves. Top with cheese and allow it to melt from the heat, or place them briefly under the broiler until melted. Serve hot.