This is one of THE tastiest ways to get in your veggies that I know! This easy, 21 Day Fix approved all-in-one meal delivers almost 2 cups of veggies per serving. With all of that cheesy goodness and these adorable boats to eat out of, they’re kid approved too!
You guys. Can I just tell you that the day I made this for these pictures, I kept checking the clock to see how far away dinner time was because I couldn’t freaking wait to eat it? I’m not kidding, if you asked my husband, he would tell you that I may have mentioned eating dinner at least 3 times throughout the day.
Pre-21 Day Fix, I used to make this pasta dish that we all loved, it was from Cooking Light Magazine and it was called Bow Ties with Roasted Red Pepper and Cream Sauce . It was one of my go-to company dishes in fact, because it was easy, so, so delicious, and even the kiddos would ask for seconds.
Recently I was REALLY craving that pasta. I had many of the ingredients on hand, but wanting to make it Fix-friendly, I couldn’t use the half and half. Enter Greek yogurt. I wasn’t really thinking that it was going to taste the same or maybe even all that similar, the flavor differences between cream and yogurt being what they are, but I thought that it would be enough to kill a craving. Also, I didn’t have the recipe on hand or anything, so essentially I just did my best to make it taste the way I wanted it to taste.
It turned out super creamy, cheesy and so flavorful from the roasted red peppers, it was exactly what I was wanting. I didn’t even tell my husband that I was trying to recreate that dish, and the first thing he said was, “This tastes just like that bow-tie pasta that you make.” <insert touchdown dance here>
So how did this go from pasta dish to spaghetti squash dish? Basically I LOVE spaghetti squash and have been wanting to make some of these boats for a while, because I knew the kids would love them, not because I thought they would be fun to eat out of or anything. It was for the kids. Obviously.
You may notice that unlike a lot of other spaghetti squash recipes, there is no coating of oil needed for the squash. I learned this easy water technique from Hungry Girl and it works perfectly every time. All you have to do is halve the squash (you can stick it in the microwave for a few minutes first, to soften it), scrape out the seeds, place the halves cut side down in a 9X13 or 11X15 baking dish and add about a half inch of water, then bake. No oil needed! Save those teaspoons people, wouldn’t you rather be eating peanut butter? Or my current addiction: Cocoa-Coconut Barney Butter? OMG.
Here’s what the squash looks like when it’s done:
Meanwhile, in a blender, you’ll puree the tomato sauce and the roasted red peppers together.
Cook your chicken and then add the puree:
After heated through, you’ll turn off the burner and stir in the yogurt, cheese and basil:
Using a slotted spoon, you’ll fill your cooked squash with the chicken (you’ll serve the excess sauce on the side when it’s all finished:
Cover with mozzarella and bake until your boats look gloriously cheesy like this:
If you’ve been on the fence about trying out spaghetti squash, I implore you, do it!! It’s my absolute favorite pasta swap, plus kids really do like eating out of these fun boats and it may just increase your chances of getting some veggies into them!
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂