Chicken Caprese Stuffed Spaghetti Squash

4
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"From filippi berio olive oil and pesto"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (723.1 g)
  • Calories 596.7
  • Total Fat - 24.5 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 109.2 mg
  • Sodium - 1015.9 mg
  • Total Carbohydrate - 41.7 g
  • Dietary Fiber - 6.8 g
  • Sugars - 18.8 g
  • Protein - 51.5 g
  • Calcium - 725 mg
  • Iron - 3.3 mg
  • Vitamin C - 12.9 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 400 degrees Fahrenheit

Step 2

Cut the squash in half

Step 3

Clean out seeds

Step 4

Oil inside of squash

Step 5

Put cut side down and cook until tender

Step 6

50 minutes

Step 7

Meanwhile

Step 8

Heat oil in skillet

Step 9

Add chicken and onions

Step 10

Saute until golden brown

Step 11

Season

Step 12

Stir in pesto

Step 13

Stir in tomatoes scrape squash into pan

Step 14

Toss

Step 15

Divide between the 4 shells top with cheese put basil on top put back into oven to melt the cheese

Tips & Variations


No special items needed.

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