Chicken Spaghetti Squash Boats (Geoffrey Chaney)

Ingredients

• 2 small spaghetti squash (about 1 1/2 lb each), halved lengthwise and seeded
• 12 oz cherry or mixed heirloom grape tomatoes
• 5 oz feta cheese, crumbled
• 1 cup marinara sauce
• 1 1/2 tsp Italian seasoning
• 1 lb precooked chipotle chicken, chopped (such as Kirkland Chargrilled Chipotle Seasoned Chicken from Costco)
• 1/4 cup grated Parmesan
• 1 1/2 tbsp olive oil
• salt and black pepper, to taste

Instructions

1. 1

   Heat the oven to 400°F and line a rimmed baking sheet with foil.

2. 2

   Halve the squash lengthwise, scoop out the seeds, and set the halves cut side up on the sheet. Drizzle with a little olive oil.

3. 3

   Fill each half with a handful of cherry tomatoes, then crumble feta over the top.

4. 4

   Roast until the squash is fork tender and the tomatoes have burst, about 45 to 50 minutes.

   45 min
5. 5

   Pull the tray out and spoon a little marinara into each half, then sprinkle with Italian seasoning.

6. 6

   Top each half with chopped precooked chipotle chicken and a sprinkle of grated Parmesan.

7. 7

   Put the tray back in the oven for about 5 to 10 minutes, just to warm the chicken through and melt the cheese.

   8 min
8. 8

   Move each half to a plate. With a fork or two, scrape the squash strands off the sides of the shell and mix them with the filling right in the boat.

9. 9

   Season with salt and pepper to taste and serve in the shell, or scoop it into a bowl if you like.