This Chicken and Vegetable Stuffed Spaghetti Squash makes a perfect dinner for two.
|1||Small spaghetti squash|
|3 tbsp||(45 mL) Olive oil, divided|
|Salt and pepper|
|1 tsp||(5 mL) Chili flakes, (optional)|
|2||Cloves garlic, minced|
|1 cup||(250 mL) Ready prepared marinara sauce, divided|
|1||(150 g) Package Maple Leaf® Prime® Naturally Oven Roasted Chicken Breast Slices, diced|
|¼ cup||(60 mL) Fresh chopped basil, divided|
|½ cup||(125 mL) Grated Mozzarella cheese|
|¼ cup||(60 mL) Freshly grated Parmesan cheese|
PREHEAT oven to 375°F (190°C)
CUT squash in half lengthwise and scoop out seeds and discard. Drizzle flesh of the squash with 1 tbsp (15 mL) olive oil. Season with salt, pepper and chili flakes, if using. Place skin side up on a parchment paper lined baking sheet. Roast in preheated oven for 35-40 minutes or until fork tender. Remove from oven and cool slightly.
HEAT remaining oil in a large skillet over medium-high heat. Add onion, garlic, carrots and zucchini. Sautè 4-5 minutes or until softened. Stir in marinara sauce.
SCOOP out the flesh of the slightly cooled squash into a large bowl. Set the shells of the squash aside. Using a fork, gently break up spaghetti squash so little strands appear. Toss with sautéed vegetables in sauce, chicken and half the basil. Spoon the mixture back into the reserved shells. Sprinkle with cheese and the remaining basil. Broil for 4-5 minutes or until the top is bubbly and golden.
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