Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C) and line a sheet tray with a silicone mat or aluminum foil.
Step 2
Cut each of the
Spaghetti Squash (2)
in half lengthwise to form 4 little boats. Scrape the seeds out of each half. Drizzle the flesh in each half generously with
Olive Oil (as needed)
, followed by
Salt (to taste)
,
Ground Black Pepper (to taste)
,
McCormick® Garlic Powder (to taste)
, and
Dried Parsley (to taste)
. Roast the squash for 45 minutes to make it tender and shreddable.
Step 3
Heat the
Olive Oil (1 dash)
in a large, deep skillet over medium high heat. Add the White
White Mushrooms (115 g)
and
Sun-Dried Tomatoes (1 jar)
and let them become fragrant for 2-3 minutes.
Step 4
Add the
Boneless Skinless Chicken (455 g)
and let it completely cook while you stir it well. Season the entire mixture with
Salt (1 pinch)
,
Freshly Ground Black Pepper (1 pinch)
,
McCormick® Garlic Powder (1 pinch)
, and
Dried Parsley (1 pinch)
. Once the chicken is cooked through, add the
Basil Pesto (250 g)
and let it all gently simmer together on low for 5 minutes. Take it off of the heat and set it aside.
Step 5
When the squash is done, take it out and reduce the oven temperature to 350 degrees F (180 degrees C). Use a fork to completely shred the flesh of the squash into tender "spaghetti," leaving it in its shell.
Step 6
Divide the chicken mixture evenly among the squash boats and stuff them well. Finally, top each stuffed squash with
Grated Parmesan Cheese (25 g)
. Put it back into the oven to meld together for 6-8 minutes.
Step 7
Serve immediately and enjoy!
