Lacey’s Pantry: Chicken Primavera Spaghetti Squash Boats

By Lacey Newlin

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 + topping
• 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 (optional)
Directions

  1. Preheat 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.

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