Serve this cheesy stuffed spaghetti squash for an impressive and hearty main dish. Cooking the squash in the microwave makes this recipe doable on a busy weeknight, but if you have the time, you can also roast the squash for a sweeter, more intense flavor. Serve with a simple side salad.

EatingWell.com, November 2021

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Credit: Marty Baldwin

Recipe Summary test

active:
30 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F.

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  • Place squash halves, cut-side down, in a microwave-safe dish. Add 1/4 cup water. Microwave on High until the squash is tender, 10 to 15 minutes. (Alternatively, place the squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.) When cool enough to handle, use a fork to scrape the squash flesh from the shells into a medium bowl; set aside. Place the squash shells, cut-side up, on a rimmed baking sheet.

  • Heat sun-dried tomato oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Add chicken, basil, salt, pepper and crushed red pepper. Cook, stirring, until the chicken is just cooked through, about 5 minutes. Remove from heat and stir in the reserved squash flesh, sun-dried tomatoes, 1/2 cup mozzarella and Parmesan.

  • Fill the squash shells with the chicken mixture. Top with the remaining 1/2 cup mozzarella. Bake until browned and heated through, about 10 minutes.

Nutrition Facts

1/2 stuffed squash half
470 calories; fat 22g; cholesterol 110mg; sodium 653mg; carbohydrates 32g; dietary fiber 6g; protein 39g; sugars 11g; niacin equivalents 23mg; saturated fat 7g; vitamin a iu 935IU; potassium 1080mg.
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