Chicken Primavera Spaghetti Squash Boats

Ingredients

• 1 medium spaghetti squash, halved, seeds removed
• 1 tbsp. extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1/2 small red onion, chopped
• 1 orange bell pepper, chopped
• 200 g grape tomatoes, halved
• 1 medium courgette, cut into half moons
• 2 cloves garlic, crushed
• 1 tsp. lemon zest
• Salt
• Freshly ground black pepper
• 1/2 tsp. Italian seasoning
• 250 g cooked shredded chicken
• 100 g shredded mozzarella
• 25 g freshly grated Parmesan
• Freshly chopped parsley, for garnish

Method

1. Preheat oven to 200°C (180ºC fan). Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side down on a large, rimmed baking tray. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.35 min timer
2. Meanwhile, make primavera filling: In a large pan over medium heat, heat oil. Add onion and pepper and cook until mostly tender, 3 to 4 minutes, then add tomatoes, courgette, 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.4 min timer
3. Divide mixture between spaghetti squash halves and stir to combine. Top each spaghetti squash with cheese and return to oven to melt, 5 minutes.5 min timer
4. Top with Parmesan and parsley to serve.