Description
A healthy and flavorful meal featuring roasted spaghetti squash, tender chicken, and colorful vegetables baked together in an edible squash bowl.
Ingredients
Scale
- 2 spaghetti squashes, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Parmesan cheese, grated
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Drizzle the cut sides of the spaghetti squash with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes until tender.
- Scrape the squash into spaghetti-like strands, keeping them inside the shells.
- Season the chicken pieces with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until fully cooked. Transfer to a plate.
- In the same skillet, sauté onion and garlic for 2 minutes.
- Add bell pepper, zucchini, and broccoli, cooking for 5-6 minutes until tender but crisp.
- Stir in cherry tomatoes and cook for 2 more minutes.
- Return the chicken to the skillet and toss everything together.
- Fill each spaghetti squash half with the chicken and vegetable mixture.
- Sprinkle with Parmesan cheese and bake for 5 minutes until melted.
- Garnish with fresh basil or parsley and serve hot.
Notes
Roast the squash until tender for the best texture. Don’t overcook the vegetables; they should remain slightly crisp. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven at 350°F for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 squash boat
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
Keywords: chicken primavera, spaghetti squash boats, healthy dinner, low-carb meal