Chicken Primavera Spaghetti Squash Boats
Ingredients
Filling
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Freshly chopped parsley, for garnish
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1/4 cup freshly grated Parmesan
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2 cups shredded mozzarella
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2 1/2 cups cooked shredded chicken
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1/2 tsp. Italian seasoning
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Freshly ground black pepper
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Kosher salt
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1 tsp. lemon zest
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2 garlic cloves, minced
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1 medium zucchini, cut into half moons
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1 cup grape tomatoes, halved
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1 orange bell pepper, chopped
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1/2 small red onion, chopped
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1 tbsp. extra-virgin olive oil
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Freshly ground black pepper
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Kosher salt
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1 tbsp. extra-virgin olive oil
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1 medium spaghetti squash, halved, seeds removed
Method
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01Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
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02Meanwhile, make the primavera filling: In a large skillet over medium heat, heat oil. Add onion and pepper and cook until mostly tender, 3 to 4 minutes, then add tomatoes, zucchini, garlic, and lemon zest. Season with salt, pepper, and Italian seasoning and cook 3 to 4 minutes more. Stir in chicken and remove from heat.
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03Divide the mixture between spaghetti squash halves and stir to combine. Top each spaghetti squash with cheese and return to oven to melt, 5 minutes. Garnish with Parmesan and serve.
