Prep Time:25 minsAdditional Time:35 minsTotal Time:1 hrServings:4Yield:4 squash boatsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:35 minsTotal Time:1 hrServings:4Yield:4 squash boats
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:4 squash boats
Yield:
4 squash boats
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2(1 1/2 pound) spaghetti squashes1 ½tablespoonsolive oil1poundboneless.skinless chicken breasts, cut into 1-inch cubes2cupschopped yellow onion5clovesgarlic, chopped1cuplower-sodium marinara sauce½teaspooncrushed red pepper¼cupshredded low-moisture, part-skim mozzarella cheese¼cupgrated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
2(1 1/2 pound) spaghetti squashes
1 ½tablespoonsolive oil
1poundboneless.skinless chicken breasts, cut into 1-inch cubes
2cupschopped yellow onion
5clovesgarlic, chopped
1cuplower-sodium marinara sauce
½teaspooncrushed red pepper
¼cupshredded low-moisture, part-skim mozzarella cheese
¼cupgrated Parmesan cheese
DirectionsPreheat 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.Originally appeared: EatingWell.com, October 2019
Directions
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.
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.
Originally appeared: EatingWell.com, October 2019
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Nutrition Facts(per serving)409Calories16gFat34gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
