Ingredients
1 medium spaghetti squash, halved, seeds removed
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
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
Kosher salt
Freshly ground black pepper
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
Preparation
Step 1Preheat 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.Step 2Meanwhile, 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. Step 3Divide mixture between squash halves and stir to combine with squash strands. Top each half with mozzarella and return to oven to melt, 5 minutes. Step 4Garnish with Parmesan and parsley before serving.
Have you made this yet? Let us know how it went in the comments below!
