Chicken Primavera Spaghetti Squash Boats

• servings: 2 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

1 medium spaghetti squash, halved, seeds removed

1 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1/2 small red onion, chopped

1 orange bell pepper, chopped

1 c. grape tomatoes, halved

1 medium zucchini, cut into half-moons

2 cloves garlic, minced

1 tsp. lemon zest

1/2 tsp. Italian seasoning

2 1/2 c. cooked shredded chicken

1 c. shredded mozzarella

1/4 c. freshly grated Parmesan

Freshly chopped parsley, for garnish

Directions

Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands. Keep oven on.

Meanwhile, make filling: In a large skillet over medium heat, heat oil. Add onions and bell pepper and cook until slightly softened, 3 to 4 minutes. Add tomatoes, zucchini, garlic, and lemon zest. Season with salt, pepper, and Italian seasoning and stir until combined. Cook until soft, 3 to 4 minutes. Stir in shredded chicken. Remove from heat.

Divide mixture between squash halves and stir to combine with squash strands. Top each half with mozzarella and return to oven to melt, 5 minutes.

Garnish with Parmesan and parsley before serving.

Nutrition

• Calories: 874
• Total Fat: 59 g
• Saturated Fat: 20 g
• Trans Fat: 0 g
• Cholesterol: 188 mg
• Sodium: 1698 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 8 g
• Total Sugars: 14 g
• Protein: 56 g