creamy boursin spaghetti squash with chicken
Serves 4
10 mins prep
20 mins cook
30 mins total
When the dinner time rush hits and you need dinner that the whole family will love but is also high in protein and low in carbs, make this boursin spaghetti squash! This high-protein dinner recipe is ready in as little as 30 minutes thanks to a little trick to quickly cook spaghetti squash, making it the perfect dish for a busy weeknight.
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Preheat oven to 400 degrees. Slice the 2 small spaghetti squash in half lengthwise and remove the seeds. Poke the outside of the spaghetti squash several times, at least 1” deep. Drizzle or spray the flesh with 1 of the 3 tbsp avocado oil and season with salt & pepper. Place flesh side down on a large baking sheet. Bake for 15-25 minutes. You'll know the squash is done when the flesh is tender and can easily be scraped with a fork.
Heat 1 tbsp of oil in a skillet over medium heat. Add the chopped 1 medium white onionand saute for 2-3 minutes; add the 1/2 tsp garlic powder, and additional 1/4 tsp salt, and pepper and stir to coat. Continue to cook till the onions are soft.
Add the 3/4 cup chicken bone broth and 1 5.2 OZ Boursin fine herb cheese and stir till you have a smooth sauce. Cook for 5 minutes or so until it’s bubbly and slightly thickened. Then, stir in the 2 cups rotisserie chicken (shredded) and cook for an additional 1-2 minutes.
In a small bowl, mix the remaining 1 tablespoon of oil with 1/4 cup panko bread crumbs and 1/4 cup parmesan. Set aside.
Once the squash is done, use a fork to scrape the flesh into strands and add them to the skillet with the chicken mixture. Stir to combine, then fill the empty squash shells with the mixture. Top with the breadcrumb mixture and broil on high for a few minutes until the top is golden and the cheese melts. Watch closely to prevent burning.
