Spaghetti Squash is an absolutely fantastic, lower-carb substitute for pasta. Pair it with some amazing pesto chicken and it was a match made in heaven!
Total Time
1hr 30min
5.0
3 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
4
Ingredients
Squash
•
2
Spaghetti Squash
•
as needed
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Dried Parsley
•
to taste
Garlic Powder
Filling
•
1
dash
Olive Oil
•
1
cup
White Mushrooms
, thinly sliced
•
1
jar
(10 oz)
Sun-Dried Tomatoes
, drained, roughly chopped
•
1
lb
Tyson® Chicken Breasts
, cubed
•
1
pinch
Salt
•
1
pinch
Freshly Ground Black Pepper
•
1
pinch
Garlic Powder
•
1
pinch
Dried Parsley
•
1
cup
Barilla® Rustic Basil Pesto
•
1/4
cup
Grated Parmesan Cheese
, divided
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C) and line a sheet tray with a silicone mat or aluminum foil.
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)
,
Garlic Powder (to taste)
, and
Dried Parsley (to taste)
. Roast the squash for 45 minutes to make it tender and shreddable.
3.
Heat the
Olive Oil (1 dash)
in a large, deep skillet over medium high heat. Add the White
White Mushrooms (1 cup)
and
Sun-Dried Tomatoes (1 jar)
and let them become fragrant for 2-3 minutes.
4.
Add the
Tyson® Chicken Breasts (1 lb)
and let it completely cook while you stir it well. Season the entire mixture with
Salt (1 pinch)
,
Freshly Ground Black Pepper (1 pinch)
,
Garlic Powder (1 pinch)
, and
Dried Parsley (1 pinch)
. Once the chicken is cooked through, add the
Barilla® Rustic Basil Pesto (1 cup)
and let it all gently simmer together on low for 5 minutes. Take it off of the heat and set it aside.
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.
6.
Divide the chicken mixture evenly among the squash boats and stuff them well. Finally, top each stuffed squash with
Grated Parmesan Cheese (1/4 cup)
. Put it back into the oven to meld together for 6-8 minutes.
7.
Serve immediately and enjoy!
Nutrition Per Serving
CALORIES
1017
FAT
35.1 g
PROTEIN
59.1 g
CARBS
140.5 g
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