Spaghetti Squash with Chicken
Description
This spaghetti squash with chicken, bell peppers, and tomatoes is a nice alternative to a pasta and even appeals to the kids!
Ingredients
•
2 (4 pound) spaghetti squash
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1 tablespoon minced fresh parsley
•
1 tablespoon minced fresh basil
•
1 tablespoon minced fresh oregano
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15 medium cherry tomatoes, halved
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1/2 large green bell pepper, chopped
•
1/2 large red bell pepper, chopped
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1/2 large orange bell pepper, diced
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1/2 large yellow bell pepper, chopped
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1/2 cup minced red onion
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1/2 pound ground chicken
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2 tablespoons extra-virgin olive oil
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3 cloves garlic, finely minced
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1/2 cup shredded Parmesan cheese
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salt and ground black pepper to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Pierce squash all over with a sharp knife for ventilation and place on a rimmed baking sheet.
2
Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.
3
While the squash is baking, combine parsley, basil, and oregano in a small bowl. Put cherry tomatoes, bell peppers, and onion in a separate bowl. Set both aside.
4
When the squash has about 10 minutes remaining, heat a large skillet over medium-high heat. Cook and stir chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside.
5
Remove squash from the oven and let cool slightly. Slice in half and remove seeds.
6
Add olive oil and garlic to the skillet used to cook the chicken; cook over medium heat until you can smell the garlic, about 1 minute. Add fresh herb mixture and saute for 1 minute. Stir in the vegetable mixture and saute just until they have softened slightly, about 3 minutes. Add ground chicken.
7
Take a fork and shred one half of the spaghetti squash lengthwise into the skillet. Mix well and saute for about 2 minutes. Repeat with remaining spaghetti squash.
8
Sprinkle with Parmesan cheese, salt, and pepper and serve.