One of our favorite pasta meals is transformed into a low-carb, gluten-free pleasure with spaghetti squash! The ideal meal to keep things interesting.
| YIELD | 2 serving(s) |
| PREP TIME | 20 mins |
| TOTAL TIME | 1 hr |
| CAL/SERV | 874 |
How to make Chicken Primavera Spaghetti Squash Boats
Chicken Primavera Spaghetti Squash Boats: Ingredients
- FOR SPAGHETTI SQUASH
- 1 medium spaghetti squash, cut in half and seeded
- Extra-virgin olive oil, 1 tablespoon
- Halal salt
- black pepper freshly ground
- FOR PRIMAVERA FILLING
- Extra-virgin olive oil, 1 tablespoon
- Chopped red onion, half of it
- 1 chopped orange bell pepper
- 1 cup of halved grape tomatoes
- 1 medium zucchini, half-moon-shaped
- 2 minced garlic cloves
- Lemon zest, 1 teaspoon
- Halal salt
- black pepper freshly ground
- Italian seasoning, 1/2 tsp.
- 1 cup of shredded mozzarella and 2 1/2 cups of cooked shredded chicken
- freshly grated Parmesan, 1/4 cup
- parsley, freshly chopped, as a garnish
Chicken Primavera Spaghetti Squash Boats: Direction
Step 1
400° oven preheat. Sprinkle salt and pepper on the cut sides of the spaghetti squash and drizzle some oil over them. Put the cut side down on a sizable baking sheet with a rim. Roast for 30 to 35 minutes, until fork-tender. Allow to cool a bit. Squash strands should be broken apart using a fork. turn the oven on.
Step 2
Make the filling in the interim: Heat oil in a big skillet over medium heat. Cook the bell pepper and onion for 3 to 4 minutes, or until they start to soften. Ziti, zucchini, garlic, and lemon zest should be added. Stir in the Italian seasoning, salt, and pepper after seasoning. Heat the pan and cook for 3 to 4 minutes until the ingredient becomes soft. Add the chicken shreds in a stir. Get rid of the heat.
Step 3
Distribute the mixture among the squash halves and whisk in the squash strands. Add mozzarella to the top of each half and bake for another five minutes to melt it.
Step 4
Before serving, garnish with parsley and parmesan.