Ingredients
- 2 (1 1/2 lb.) spaghetti squashes
- 1 ½ Tbsp. olive oil
- 1 lb boneless.skinless chicken breasts, cut into 1-inch cubes
- 2 cups chopped yellow onion
- 5 cloves garlic, chopped
- 1 cup lower-sodium marinara sauce
- ½ tsp. crushed red pepper
- ¼ cup shredded low-moisture, part-skim mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees F. Cut squash in half lengthwise; scoop out and discard seeds. Place squash, cut-side down, on a parchment paper-lined rimmed baking sheet. Bake until tender when pierced with a knife, about 40 minutes. (Alternatively, place 2 squash halves in a large microwaveable dish with 2 tablespoons water; microwave on High until tender when pierced with a fork, about 11 minutes. Repeat with the remaining squash halves.) Let the squash cool for 10 minutes. Scrape out the strands with a fork, leaving a 1/2-inch border on the sides and bottom of each shell. Place the squash strands in a large bowl and set aside.
- Increase oven temperature to 450 degrees F. Heat oil in a large skillet over high heat. Add chicken; cook, stirring occasionally, until just browned, about 2 minutes. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Remove from heat; stir in marinara sauce and crushed red pepper. Add the chicken mixture to the bowl with the squash; toss to combine. Spoon the mixture evenly into the squash shells. Top with mozzarella and Parmesan.
- Bake until the cheese is melted, 8 to 10 minutes. Let stand for 5 minutes before serving.
Nutrition
409 calories; protein 35g; carbohydrates 34g; dietary fiber 7g; sugars 14g; fat 16g; saturated fat 5g; calcium 261mg; potassium 893mg; sodium 474mg.
Serves
4
Leave a Reply
Want to join the discussion?Feel free to contribute!