Ingredients
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2 (4 pound) spaghetti squash
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1 tablespoon minced fresh parsley
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1 tablespoon minced fresh basil
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1 tablespoon minced fresh oregano
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15 medium cherry tomatoes, halved
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½ large green bell pepper, chopped
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½ large red bell pepper, chopped
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½ large orange bell pepper, diced
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½ large yellow bell pepper, chopped
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½ cup minced red onion
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½ pound ground chicken
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2 tablespoons extra-virgin olive oil
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3 cloves garlic, finely minced
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½ cup shredded Parmesan cheese
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salt and ground black pepper to taste
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Pierce squash all over with a sharp knife for ventilation and place on a rimmed baking sheet.
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Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.
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While the squash is baking, combine parsley, basil, and oregano in a small bowl. Put cherry tomatoes, bell peppers, and onion in a separate bowl. Set both aside.
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When the squash has about 10 minutes remaining, heat a large skillet over medium-high heat. Cook and stir chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside.
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Remove squash from the oven and let cool slightly. Slice in half and remove seeds.
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Add olive oil and garlic to the skillet used to cook the chicken; cook over medium heat until you can smell the garlic, about 1 minute. Add fresh herb mixture and saute for 1 minute. Stir in the vegetable mixture and saute just until they have softened slightly, about 3 minutes. Add ground chicken.
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Take a fork and shred one half of the spaghetti squash lengthwise into the skillet. Mix well and saute for about 2 minutes. Repeat with remaining spaghetti squash.
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Sprinkle with Parmesan cheese, salt, and pepper and serve.
Cook's Note:
This recipe is good with ground turkey, pork, or beef too.
Nutrition Facts (per serving)
330 | Calories |
11g | Fat |
49g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 330 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 3g | 14% |
Cholesterol 27mg | 9% |
Sodium 247mg | 11% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 2g | 5% |
Total Sugars 2g | |
Protein 16g | 33% |
Vitamin C 106mg | 118% |
Calcium 245mg | 19% |
Iron 3mg | 15% |
Potassium 999mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.