Chicken Caprese Stuffed Spaghetti Squash
Recipe: #30813
October 28, 2018
Categories: Chicken, Squash, Italian, Gluten-Free No Eggs, Fresh Tomatoes, Boneless Pieces, more
"From filippi berio olive oil and pesto"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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