Get Cozy With a Baked Squash Pasta Boats Recipe

What’s up R.I.P.P.E.D. Family? We have another power-packed recipe for you that’s sure to make your taste buds sing. We’re keeping it festive for fall as the leaves continue to make their way to the ground and the temperatures continue to fall around the country.

Pumpkins, gourds, and squash are so versatile for accessorizing your home, and they are also good for filling your stomach with all kinds of nutritious goodness. When you’re ready to change out that bountiful center piece filled with squash and its friends, here’s what you do.

The Baked Squash Pasta Boat Recipe isn’t as complicated as you’d probably think. It’s actually super fun and easy to make with the family. Whether the weather is cooling down slightly, or dropping into the shivering temperatures, comfort food is always a must. The base of this heart-warming recipe is squash, chicken breast, and pasta sauce. Think of it as a scrumptious, nutritious twist on chicken Parmesan. Once you dive into these boats, you won’t want to turn back. Plus, it’s a great guilt–free recipe for Thanksgiving dinner!

Don’t forget to let us know what you thought of this recipe and share your favorite fall recipes with us as well.


1 small-ish spaghetti squash

4 small cooked chicken breasts (about 14 ounces)-cubed (or buy ready-made Just Chicken from Trader Joe’s)

1 1/4 cup Pasta Sauce (I used Bien Good Organic Pasta Enchilada Sauce)

1/2-1 teaspoon garlic powder (or you could use fresh)

1/2 teaspoon Mrs. Dash garlic and onion seasoning

1/2 cup Parmesan cheese

4 tablespoons crushed non-fat croutons

salt and pepper

(other options: roasted garlic, sun-dried tomatoes, olives, spinach)


  1. Preheat oven to 350.
  2. Carefully slice squash longways.  Scoop out seeds and stringy parts. Place flesh side down in a 9×13″ pan and add 1 inch of water.  Bake for 30-35 minutes.  It should be tender.  Overcooking leads to a mushy texture. Remove, but leave the oven on. Let cool slightly.
  3.  Meanwhile, heat sauce, chicken, and seasonings together.
  4.   Use a fork to shred the insides of the squash.  Add the “noodles” to your sauce to coat well.
  5.  Place the noodles back into the shell.  Sprinkle with salt, pepper, and cheese.  Top with your croutons.
  6. Bake for 5 minutes or until cheese starts to melt.

Remove and serve.

Serves 4- About 1 1/4 cups squash each

Calories per serving: 292.  Protein: 28, Carbs: 25, Fat: 9

Want to know another great idea for Thanksgiving dinner? Learn how to make Pumpkin Curry Soup to serve as a starter.

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