Blog
Creamy Chicken & Mushroom Spaghetti Squash Boats
5 min read
By Proper Good
Try this wonderful recipe featuring our Chicken & Mushroom Soup, created by Lauren at A Bright Moment Food Blog!
Cooking Info
Cook Time: 40 minutes
Total Time: 50 minutes
Serves 4
Ingredients
Pouch of Proper Good's Chicken & Mushroom Soup
2Spaghetti Squash
1/2cupFarmers Cheese or Part-Skim Ricotta Cheese
1tbsp.Fresh Parsley,finely chopped
2tsp.Extra Virgin Olive Oil
1/2tsp.Salt
1/2tsp.Black Pepper
1cupMushrooms,sliced and sautéed
1cupCooked & Shredded Chicken (optional)
1/3cupShredded Mozzarella Cheese
2Spaghetti Squash
1/2cupFarmers Cheese or Part-Skim Ricotta Cheese
1tbsp.Fresh Parsley,finely chopped
2tsp.Extra Virgin Olive Oil
1/2tsp.Salt
1/2tsp.Black Pepper
1cupMushrooms,sliced and sautéed
1cupCooked & Shredded Chicken (optional)
1/3cupShredded Mozzarella Cheese
Method
1. Preheat oven to 425F.
2. Cut the spaghetti squash lengthwise, remove the insides (seeds), then drizzle the olive oil over the insides of each. Place the squash face-side down on a baking pan lined with parchment paper. Bake for 35-50 minutes, until tender and you can run a fork through the middle.
3. In a large bowl, mix together the soup, sautéed mushrooms, shredded chicken (optional), chopped parsley, farmers cheese, salt and black pepper until evenly combined.
4. Once the squash is cooked, shred the insides with a fork, then add the spaghetti noodles into the soup bowl. Fold all the ingredients together.
5. Evenly distribute the mixture into the empty insides of each spaghetti squash half, top with shredded cheese, then broil in the oven for 2-4 minutes, until golden brown. Enjoy!