Chicken Primavera Spaghetti Squash Boats

By Lena AbrahamUpdated: Apr 18, 2023

4.8

17 Ratings

preview for This Primavera Stuffed Spaghetti Squash Tastes Like Summer

Spaghetti squash turns one of favorite pasta dishes into a gluten-free, low-carb treat! The perfect dinner to keep things fresh. Don't have a spaghetti squash? Try our Primavera Stuffed Chicken!

Have you made this yet? Let us know how it went in the comments below!

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Yields:: 2 serving(s)
Prep Time:: 20 mins
Total Time:: 1 hr
Cal/Serv:: 874

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

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

Nutrition Information

Per Serving (Serves 2)

Calories874 Fat59 gSaturated fat20 gTrans fat0 gCholesterol188 mgSodium1698 mgCarbohydrates23 gFiber8 gSugar14 gProtein56 gVitamin D1 mcgCalcium641 mgIron5 mgPotassium1305 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. 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.
2. 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.
3. 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.
4. Step 4Garnish with Parmesan and parsley before serving.

Parker Feierbach

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Lena Abraham

Contributor

Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.