Chicken Primavera Spaghetti Squash Boats
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Chicken Primavera Spaghetti Squash Boats

For Gestational Diabetes
Balanced
0 kcal
0 gfat
0 gcarbs
0 gprotein

Nutrition Notes

Balanced *

This recipe is appropriate for a balanced diet. It includes a variety of vegetables, lean protein fr... 

* Gluten is an early-stage product and can make mistakes. Verify its outputs.

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!

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