Pesto Chicken Stuffed Spaghetti Squash
, 1 h 40 min, 4 servings
Roasted spaghetti squash halves filled with pesto, chicken, blistered tomatoes and mozzarella, then broiled.
| prepPreheat oven to 425°F / 220°C | |||||||
| prepLine a large baking sheet with parchment paper | |||||||
| 1 large spaghetti squash (about 3 to 4 lbs / 1.4 to 1.8 kg), halved lengthwise and seeded | Halve, seed & season squash, roast 30-40 min | Add tomatoes to sheet, roast 15-20 min | Cool squash & tomatoes 10-15 min | Fluff squash strands with a fork | Fill squash with pesto, chicken, tomatoes & mozzarella | Broil 4-5 min until cheese golden | Garnish with parsley or basil, serve |
| 1 tablespoon olive oil (for the squash) | |||||||
| 1 teaspoon salt (for the squash) | |||||||
| 1/2 teaspoon black pepper (for the squash) | |||||||
| 1 tablespoon olive oil (for the tomatoes) | Toss tomatoes with oil, salt & pepper | ||||||
| 1/2 teaspoon salt (for the tomatoes) | |||||||
| 1/4 teaspoon black pepper (for the tomatoes) | |||||||
| 565 g chicken breasts | Pound chicken, season with seasoning, salt & pepper | Sear chicken in oil, 6-7 min per side | Rest, then cube chicken | ||||
| 2 tablespoons olive oil (for the chicken) | |||||||
| 1 teaspoon salt (for the chicken) | |||||||
| 1/2 teaspoon black pepper (for the chicken) | |||||||
| 1 tablespoon Italian seasoning | |||||||
| 1 pint / 300 g cherry tomatoes | |||||||
| 120 ml prepared pesto sauce | |||||||
| 225 g fresh mozzarella cheese (shredded or cubed) | |||||||
| Fresh parsley or basil, chopped (optional) | |||||||
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