Spaghetti squash is one of the best ways to level up your favorite pasta dishes into a gluten-free, low carb delight. These chicken primavera spaghetti squash boats are just like angel hair pasta primavera, but healthier, lighter, and just as satisfying. It’s the perfect way to keep dinner feeling fresh and vibrant. The best part? You can swap in your favorite seasonal veggies to make this dish work any time of year. Fresh, colorful, and totally crave-worthy, this dinner hits all the right notes.
Ingredients
- 1 medium spaghetti squash, halved, seeds removed
- 1 Tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 1 orange bell pepper, chopped
- 1/2 small red onion, chopped
- 1 cup 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 cups cooked shredded chicken
- 1 cup shredded mozzarella
- 1/4 cup freshly grated Parmesan
- Freshly chopped parsley, for garnish
Directions
Step 1
Preheat your oven to 400°F. Then, drizzle the cut sides of your spaghetti squash with oil and season with a pinch of salt and pepper. Place the squash cut-side down on a large rimmed baking sheet and roast until tender, about 30–35 minutes. Let it cool slightly, then use a fork to fluff it into those spaghetti like strands. Before you reach to turn off the oven, let it stay heated for a bit- you’re not done yet!
Step 2
While the squash roasts, heat a splash of oil in a large skillet over medium heat. Toss in the onions and bell pepper and cook until just slightly softened, about 3–4 minutes. Add the tomatoes, zucchini, garlic, and lemon zest, season with salt, pepper, and Italian seasoning, and stir until everything is nicely combined. Cook another 3–4 minutes until the veggies are tender, then stir in shredded chicken and remove from heat.
Step 3
Once that’s done, divide the filling between the squash halves and gently mix it with the squash strands. Then, top each half with a generous layer of mozzarella. Pop them back in the oven for about 5 minutes, just until the cheese melts into gooey perfection.
Step 4
Finally, finish with a sprinkle of Parmesan and a handful of fresh parsley. After that, serve and enjoy a fresh, flavorful, and perfectly cheesy dinner! Obviously, it goes without saying that you should go back for seconds too.
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