Primavera Chicken Spaghetti Squash
Primavera Chicken Spaghetti Squash
17 minutes
40 minutes
Vegetables
Ingredients
- 1 medium spaghetti squash, halved, seeds removed
- 2 tablespoons Fustini's Garlic olive oil, divided
- Kosher salt & freshly ground black pepper
- 1/2 small red onion, chopped
- 1 orange bell pepper, chopped
- 1 cup grape tomatoes, halved
- 1 medium zucchini, cut into half-moons
- 2 garlic cloves, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon Fustini's Tuscan Spice blend
- 2 1/2 cup cooked shredded chicken
- 1 cup shredded mozzarella
- 1/4 cup freshly grated Parmesan
- freshly chopped parsley, for garnish
Directions
- Preheat oven to 400°,. Drizzle cut sides of spaghetti squash with 1 tablespoon of olive 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.
- Meanwhile, make filling: In a large skillet over medium heat, heat the remaining olive 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.
- Divide the mixture between squash halves and stir to combine with squash strands. Top each half with mozzarella and return to oven to melt for 5 minutes. Garnish with Parmesan and parsley before serving.
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