Easy 108 min

Spaghetti Squash with Chicken

asian european greek italian korean mediterranean middle eastern region thai main side sweet sour savory umami hard medium

Prep

32 min

Cook

76 min

Total

108 min

Ingredients (15)

2 (4 pound) spaghetti squash g

1 tablespoon minced fresh parsley g

1 tablespoon minced fresh basil g

1 tablespoon minced fresh oregano g

15 medium cherry tomatoes, halved g

½ large green bell pepper, chopped g

½ large red bell pepper, chopped g

½ large orange bell pepper, diced g

½ large yellow bell pepper, chopped g

½ cup minced red onion g

½ pound ground chicken g

2 tablespoons extra-virgin olive oil g

3 cloves garlic, finely minced g

½ cup shredded Parmesan cheese g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Pierce squash all over with a sharp knife for ventilation and place on a rimmed baking sheet.

Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.

While the squash is baking, combine parsley, basil, and oregano in a small bowl. Put cherry tomatoes, bell peppers, and onion in a separate bowl. Set both aside.

When the squash has about 10 minutes remaining, heat a large skillet over medium-high heat. Cook and stir chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside.

Remove squash from the oven and let cool slightly. Slice in half and remove seeds.

Add olive oil and garlic to the skillet used to cook the chicken; cook over medium heat until you can smell the garlic, about 1 minute. Add fresh herb mixture and saute for 1 minute. Stir in the vegetable mixture and saute just until they have softened slightly, about 3 minutes. Add ground chicken.

Take a fork and shred one half of the spaghetti squash lengthwise into the skillet. Mix well and saute for about 2 minutes. Repeat with remaining spaghetti squash.

Sprinkle with Parmesan cheese, salt, and pepper and serve.