Our Recipes
Pesto Chicken Spaghetti Squash Boats
Serves: 4
Prep Time: in
Cook Time: in
Dish up the savory flavors of an Italian pasta dish — but hold the noodles! This lightened-up, vegetable-forward dish uses spaghetti squash, which is packed with nutrients, as a tasty vessel for a hearty mix of pesto, Bell & Evans Ground Chicken, veggies and cheese. Once the squash is roasted, and the filling is cooked, the “boats” are baked to bubbling, gooey perfection.
Ingredients
- 1 Pkg Bell & Evans Ground Chicken
- 3 TB Olive oil, divided
- 2 Medium spaghetti squash, halved and de-seeded
- 2 cups Cherry tomatoes, halved
- 2 cups packed Baby spinach
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 1/4 cups Basil pesto, divided
- 2 cups Shredded mozzarella cheese, divided
- 1/4 cup Grated Parmesan cheese, for garnish
- 2 TB Chopped fresh basil, for garnish
- 1/4 tsp Crushed red pepper flakes, for garnish
Preparation
- Preheat oven to 400°F. Drizzle the inside and outside of the squash with 2 tablespoons of olive oil. Season the inside of squash with salt and pepper.
- Place the squash, cut-side-down, on a rimmed baking sheet. Prick skin of squash all over with tines of fork. Bake until fork-tender and fl esh is light golden-brown, about 30-45 minutes.
- Heat the remaining oil in a large skillet over medium heat. Add the chicken, and cook, breaking up into small crumbles with a wooden spoon, until fully cooked, about 5 minutes. Stir in the tomatoes and cook, stirring frequently, until tomatoes begin to break down, about 2 to 3 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Remove from heat and stir in 1 cup of pesto and 1 cup mozzarella until combined
- Scrape flesh of squash with tines of forks until it resembles spaghetti. Divide the chicken mixture evenly among spaghetti squash boats. Sprinkle with the remaining mozzarella.
- Bake until the cheese is melted, about 8-10 minutes. Drizzle with the remaining pesto and garnish with Parmesan, basil and crushed red pepper flakes.
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