Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Cheesy Spaghetti Squash Boats with Chicken & Roasted Red Pepper Cream Sauce


1 medium squash (about 3 lbs - this will give about 4 cups cooked squash total)
1 16 oz jar of roasted red peppers (about 2 cups peppers), well drained
1 15 oz can of no-salt-added tomato sauce
1 1/2 lbs raw chicken breast, trimmed and chopped (this will make about 3 cups cooked)
salt and pepper, for seasoning chicken
1/2 cup plain Greek yogurt (1% or nonfat)
6 Tbs grated pecorino romano or parmesan cheese
1 cup mozzarella, divided (you'll use 1/2 cup on each squash half)
chopped basil - a few tablespoons, however much you like



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook