Chicken Primavera Spaghetti Squash Boats

Chicken Primavera Spaghetti Squash Boats

2 servings
Primavera Chicken Spaghetti Squash is a gluten-free twist on your favorite pasta dish.

Ingredients

  • spaghetti squash

    seeds removed

    1 medium
  • extra-virgin olive oil
    1 tbsp
  • Kosher salt
  • Freshly ground black pepper
  • red onion
    ½ small
  • orange bell pepper
    1
  • grape tomatoes
    1 c
  • zucchini

    cut into half-moons

    1 medium
  • garlic
    2 clove
  • lemon zest
    1 tsp
  • Italian seasoning
    ½ tsp
  • cooked shredded chicken
    2 ½ c
  • mozzarella
    1 c
  • Parmesan
    ¼ c
  • Freshly chopped parsley

    for garnish

Directions

  1. 1

    Preheat 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. Keep oven on.

  2. 2

    Meanwhile, make filling: In a large skillet over medium heat, heat oil. Add onions and bell pepper and cook until slightly softened, 3 to 4 minutes. Add tomatoes, zucchini, garlic, and lemon zest. Season with salt, pepper, and Italian seasoning and stir until combined. Cook until soft, 3 to 4 minutes. Stir in shredded chicken. Remove from heat.

  3. 3

    Divide mixture between squash halves and stir to combine with squash strands. Top each half with mozzarella and return to oven to melt, 5 minutes.

  4. 4

    Garnish with Parmesan and parsley before serving.

Chicken Primavera Spaghetti Squash Boats

Chicken Primavera Spaghetti Squash Boats

60 min2 servings874 cal

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