Spaghetti squash turns one of favorite pasta dishes into a gluten-free, low carb treat! The perfect dinner to keep things fresh.

Chicken Primavera Spaghetti Squash Boats

Yields: 2 servings

Prep Time: 0 hours 20 mins

Total Time: 1 hour 0 mins

Ingredients

For spaghetti squash

• 1 medium spaghetti squash, halved, seeds removed
• 1 tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

For primavera filling + topping

• 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

Directions

1. 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.
2. Meanwhile, make primavera filling: In a large skillet over medium heat, heat oil. Add onion and pepper and cook until mostly tender, 3 to 4 minutes, then add tomatoes, zucchini, garlic, and lemon zest. Season with salt, pepper, and Italian seasoning and cook 3 to 4 minutes more. Stir in chicken and remove from heat.
3. Divide mixture between spaghetti squash halves and stir to combine. Top each spaghetti squash with cheese and return to oven to melt, 5 minutes.
4. Top with Parmesan and parsley to serve.

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