Spaghetti Squash Boats with Almond Ricotta & Italian Chicken
Monday night calls for easy dinners. I’ve always been about minimal ingredients, a quick prep, and easy clean-up. Last night, I was in the mood for something warm and filling. I’ve been eating a lot of salads lately, so it’s nice to switch it up. When I saw Kite-Hill’s ricotta at the grocery store, I immediately knew what I was going to make. Sometimes, I go into the grocery store without a plan. It doesn’t always work out in my favor.
Whenever I eat at True Food Kitchen, I always get the spaghetti squash with almond ricotta and chicken. I ordered the same dish at the L.A. location as well as the D.C. location. It’s one of my favorite meals, and I couldn’t wait to make it at home.
The Spaghetti Squash Boats with Almond Ricotta & Italian Chicken turned out so good! I wanted to quickly hop on the blog this evening to share how I made this easy and delicious meal. It tasted almost identical to the one at True Food Kitchen (although, they have better chicken meatballs I’ll make next time!) It’s a great dish if you’re looking for a new recipe to add to your weekly menu.
For the squash:
– One spaghetti squash
– One jar pasta sauce
– Kite-Hill ricotta cheese
For the chicken:
– One lb chicken breast
– One tablespoon avocado oil
– sea salt
– black pepper
I preheated the oven to 400-degrees.
While the oven heated up, I microwaved the spaghetti squash for ten minutes. I didn’t cut it up, just made some puncture holes, and set it in the microwave. Microwaving the squash shaves about 25-minutes off the cooking time.
Once the spaghetti squash was soft, I sliced it in half, carefully removed the seeds, and added it to a baking tray.
I added 1/2 cup of tomato pasta sauce into the halves. You can also use a white sauce if you’re not into red pasta sauce.
The ricotta is so fluffy and flavorful. Crazy to believe it’s made with almonds. It tasted JUST LIKE actual ricotta cheese. I’ll be using this in so many more recipes.
I crumbled up the ricotta and added it top of the spaghetti squash with a dash of dried oregano and thyme. I transferred it to the oven to bake for 15-minutes.
While the squash cooked, I cooked up the chicken breast in a pan with the avocado oil, sea salt, black pepper, oregano, and thyme.
The best part is transferring the boats to a bowl and diving in! 😋 I’ll be adding this recipe to my go-to list.
I hope you enjoy this easy dinner idea! ♥️
Questions for you!
- Do you ever recreate your favorite restaurant meals?
- Are you team spaghetti squash?