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Photo: Marty Baldwin
Active Time:30 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:50 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12 1/2-pound spaghetti squash, halved lengthwise and seeded½cupslivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar2cupshalved and thinly sliced onion3largecloves garlic, minced1poundboneless, skinless chicken breast, cut into bite-size pieces1teaspooncrushed dried basil½teaspoonground pepper¼teaspoonsalt¼teaspooncrushed red pepper1cupshredded mozzarella cheese, divided½cupgrated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
12 1/2-pound spaghetti squash, halved lengthwise and seeded
½cupslivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
2cupshalved and thinly sliced onion
3largecloves garlic, minced
1poundboneless, skinless chicken breast, cut into bite-size pieces
1teaspooncrushed dried basil
½teaspoonground pepper
¼teaspoonsalt
¼teaspooncrushed red pepper
1cupshredded mozzarella cheese, divided
½cupgrated Parmesan cheese
DirectionsPreheat oven to 450°F.Place squash halves, cut-side down, in a microwave-safe dish. Add 1/4 cup water. Microwave on High until the squash is tender, 10 to 15 minutes.(Alternatively, place the squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)When cool enough to handle, use a fork to scrape the squash flesh from the shells into a medium bowl; set aside. Place the squash shells, cut-side up, on a rimmed baking sheet.Heat sun-dried tomato oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Add chicken, basil, pepper, salt and crushed red pepper. Cook, stirring, until the chicken is just cooked through, about 5 minutes. Remove from heat and stir in the reserved squash flesh, sun-dried tomatoes, 1/2 cup mozzarella and Parmesan.Fill the squash shells with the chicken mixture. Top with the remaining 1/2 cup mozzarella. Bake until browned and heated through, about 10 minutes.Originally appeared: EatingWell.com, November 2021
Directions
Preheat oven to 450°F.Place squash halves, cut-side down, in a microwave-safe dish. Add 1/4 cup water. Microwave on High until the squash is tender, 10 to 15 minutes.(Alternatively, place the squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)When cool enough to handle, use a fork to scrape the squash flesh from the shells into a medium bowl; set aside. Place the squash shells, cut-side up, on a rimmed baking sheet.Heat sun-dried tomato oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Add chicken, basil, pepper, salt and crushed red pepper. Cook, stirring, until the chicken is just cooked through, about 5 minutes. Remove from heat and stir in the reserved squash flesh, sun-dried tomatoes, 1/2 cup mozzarella and Parmesan.Fill the squash shells with the chicken mixture. Top with the remaining 1/2 cup mozzarella. Bake until browned and heated through, about 10 minutes.
Preheat oven to 450°F.
Place squash halves, cut-side down, in a microwave-safe dish. Add 1/4 cup water. Microwave on High until the squash is tender, 10 to 15 minutes.(Alternatively, place the squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)When cool enough to handle, use a fork to scrape the squash flesh from the shells into a medium bowl; set aside. Place the squash shells, cut-side up, on a rimmed baking sheet.
Heat sun-dried tomato oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Add chicken, basil, pepper, salt and crushed red pepper. Cook, stirring, until the chicken is just cooked through, about 5 minutes. Remove from heat and stir in the reserved squash flesh, sun-dried tomatoes, 1/2 cup mozzarella and Parmesan.
Fill the squash shells with the chicken mixture. Top with the remaining 1/2 cup mozzarella. Bake until browned and heated through, about 10 minutes.
Originally appeared: EatingWell.com, November 2021
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Nutrition Facts(per serving)470Calories22gFat32gCarbs39gProtein
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.
