Creamy Chicken & Mushroom Spaghetti Squash Boats
By Proper Good2 min read
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Try this wonderful recipe featuring our Chicken & Mushroom Soup, created by Lauren at A Bright Moment Food Blog!
- Prep
- 10 minutes
- Cook
- 40 minutes
- Total
- 50 minutes
- Serves
- 4
Ingredients
10 items- 1 pouchProper Good's Chicken & Mushroom Soup
- 2Spaghetti Squash
- ½ cupFarmers Cheese or Part-Skim Ricotta Cheese
- 1 tbspFresh Parsley, finely chopped
- 2 tspExtra Virgin Olive Oil
- ½ tspSalt
- ½ tspBlack Pepper
- 1 cupMushrooms, sliced and sautéed
- 1 cupCooked & Shredded Chicken (optional)
- ⅓ cupShredded Mozzarella Cheese
Method
Step 1: Preheat oven to 425F.
Step 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.
Step 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.
Step 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.
Step 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!
