A comforting and easy recipe for a loaded spaghetti squash boat, filled with prepped baked chicken, sautéed vegetables, feta, and organic tomato sauce. Perfect for a hearty dinner or meal prep.
Preheat your oven to 375F. Carefully cut the spaghetti squash in half lengthwise. (Optional: microwave the squash halves for 3 minutes to soften them for easier cutting.) Using a spoon, scoop out the seeds and fibrous guts from both halves. Spray a baking pan with olive oil. Drizzle olive oil over the cut side of each squash half and season with your desired spices, such as garlic. Place the squash halves face down on the prepared pan. Roast in the preheated oven for 45-60 minutes, or until the flesh is tender when pierced with a fork. Once cooked, use a fork to scrape out the spaghetti-like strands from each half.
In a separate pan, sauté chopped tomatoes, peppers, onions, spinach, zucchini, and mushrooms with Italian seasoning until the vegetables are tender. Combine the cooked spaghetti squash strands with the sautéed vegetables, prepped baked chicken, and crumbled feta cheese. Fill the empty squash boat halves with this mixture. Serve immediately, topped generously with organic tomato sauce.
