Chicken Primavera Spaghetti Squash Boats

Nutrition Notes

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

Preparation

1. 1

   Step 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.
2. 2

   Step 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.
3. 3

   Step 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.
4. 4

   Step 4

   Top with Parmesan and parsley to serve.

5. Bon appetit!