CHICKEN PARMESAN STUFFED SPAGETTI SQUASH

Ingredients

• 2 (1 1/2 pound) spaghetti squashes
•          1 ½ tablespoons olive oil
• 1 pound boneless.skinless chicken breasts, cut into 1-inch cubes
• 2 cups chopped yellow onion
• 5 cloves garlic, chopped
• 1 cup lower-sodium marinara sauce
• ½ teaspoon crushed red pepper
• ¼ cup shredded low-moisture, part-skim mozzarella cheese
• ¼ cup grated Parmesan cheese

Directions

• Step 1
  Preheat oven to 400 degrees F. Cut squash in half lengthwise; scoop out and discard seeds. Place squash, cut-side down, on a parchment paper-lined rimmed baking sheet. Bake until tender when pierced with a knife, about 40 minutes. (Alternatively, place 2 squash halves in a large microwaveable dish with 2 tablespoons water; microwave on High until tender when pierced with a fork, about 11 minutes. Repeat with the remaining squash halves.) Let the squash cool for 10 minutes. Scrape out the strands with a fork, leaving a 1/2-inch border on the sides and bottom of each shell. Place the squash strands in a large bowl and set aside.
• Step 2
  Increase oven temperature to 450 degrees F. Heat oil in a large skillet over high heat. Add chicken; cook, stirring occasionally, until just browned, about 2 minutes. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Remove from heat; stir in marinara sauce and crushed red pepper. Add the chicken mixture to the bowl with the squash; toss to combine. Spoon the mixture evenly into the squash shells. Top with mozzarella and Parmesan.
• Step 3
  Bake until the cheese is melted, 8 to 10 minutes. Let stand for 5 minutes before serving.

Tips

Equipment: Parchment paper

Nutrition Facts 

Serving Size: 1 Squash Boat

Per Serving:

409 calories; 16 g total fat; 5 g saturated fat; 474 mg sodium. 893 mg potassium; 34 g carbohydrates; 7 g fiber; 14 g sugar; 35 g protein; 261 mg calcium;