Active Time:25 minsTotal Time:1 hr 15 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 15 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1mediumspaghetti squash(2½-3 pounds), halved lengthwise and seeded1tablespoonextra-virgin olive oil2cupsshreddedrotisserie chicken⅔cuplow-fat plain strained (Greek-style) yogurt⅓cupchopped drained sun-dried tomatoes in oil, plus 3 tablespoons oil from jar, divided¼cupsun-dried tomato pesto½teaspoongarlic powder¼teaspoon plus ⅛teaspoonsalt¼teaspooncrushed red pepper½cupcrumbledgoat cheese2tablespoonsbalsamic glaze¼cupthinly slicedfresh basil
Cook Mode(Keep screen awake)
Ingredients
1mediumspaghetti squash(2½-3 pounds), halved lengthwise and seeded
1tablespoonextra-virgin olive oil
2cupsshreddedrotisserie chicken
⅔cuplow-fat plain strained (Greek-style) yogurt
⅓cupchopped drained sun-dried tomatoes in oil, plus 3 tablespoons oil from jar, divided
¼cupsun-dried tomato pesto
½teaspoongarlic powder
¼teaspoon plus ⅛teaspoonsalt
¼teaspooncrushed red pepper
½cupcrumbledgoat cheese
2tablespoonsbalsamic glaze
¼cupthinly slicedfresh basil
Directions
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Brush cut sides of squash halves with 1 tablespoon olive oil. Arrange the squash halves cut-side down on the prepared baking sheet. Roast until tender when pierced with a fork, 35 to 40 minutes.
Meanwhile, stir 2 cups chicken, ⅔ cup yogurt, ⅓ cup chopped sun-dried tomatoes, ¼ cup pesto, ½ teaspoon garlic powder, ¼ teaspoon plus ⅛ teaspoon salt and ¼ teaspoon crushed red pepper together in a medium bowl until combined; set aside, uncovered, at room temperature, until ready to use.
Flip the squash halves. Divide the chicken mixture between the squash halves; top with ½ cup goat cheese. Drizzle with 2 tablespoons sun-dried tomato oil.
Roast until the cheese is lightly browned and the filling is hot throughout, about 15 minutes.
Using a fork and tongs, scrape the chicken mixture and the long strands of squash flesh into a medium bowl. Add the remaining 1 tablespoon sun-dried tomato oil; toss to combine. Return the mixture to the squash shells; cut each in half crosswise. Transfer each piece to a plate; drizzle with 2 tablespoons balsamic glaze. Sprinkle with ¼ cup basil.
Frequently Asked QuestionsYou can store leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, you have a few options. You can place the dish in a 300°F oven for 15 to 20 minutes, warm it in a skillet over medium-low heat or microwave it until heated through. Regardless of the method, keep the dish covered while reheating so the squash remains moist and tender.If you find the squash unwieldy and too hard to cut, pierce it with a paring knife and microwave it for 3 minutes. To be safe, stabilize the squash with a towel before cutting it so it doesn’t rock and your knife remains steady.This dish is a complete meal on its own, but you can add a salad like ourMarinated Cherry Tomato SaladorChopped Cucumber & Tomato Salad with Lemon, plus a side of greens like ourHoney-Balsamic Brussels SproutsorQuick & Easy Green Beans.
Frequently Asked Questions
You can store leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, you have a few options. You can place the dish in a 300°F oven for 15 to 20 minutes, warm it in a skillet over medium-low heat or microwave it until heated through. Regardless of the method, keep the dish covered while reheating so the squash remains moist and tender.
If you find the squash unwieldy and too hard to cut, pierce it with a paring knife and microwave it for 3 minutes. To be safe, stabilize the squash with a towel before cutting it so it doesn’t rock and your knife remains steady.
This dish is a complete meal on its own, but you can add a salad like ourMarinated Cherry Tomato SaladorChopped Cucumber & Tomato Salad with Lemon, plus a side of greens like ourHoney-Balsamic Brussels SproutsorQuick & Easy Green Beans.
EatingWell.com, December 2024
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Nutrition Facts(per serving)530Calories31gFat30gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
