Wednesday, October 21, 2015

Three-Cheese Chicken, Spinach, & Tomato Stuffed Spaghetti Squashes

Hey there! Happy Wednesday!

My Three-Cheese Chicken, Spinach, & Tomato Stuffed Spaghetti Squashes taste so yummy!!! The taste reminds me of a lasagna! It's cheesy and full of yummy flavors! If you are a cheese lover (like me,) you will definitely love this recipe!!

Spaghetti squash is a great low calorie pasta replacement! 1 cup of spaghetti squash contains only 40 calories , while normal pasta can contain 150 calories! After you cook spaghetti squash in the oven, you pull out pasta-like strands using a fork! It is very similar to pasta, but much healthier! And super tasty too!! 

Let's get to cooking! 

Three-Cheese Chicken, Spinach, & Tomato Stuffed Spaghetti Squashes (serves 4)
  • 1 lb chicken thighs, cubed
  • 2 medium spaghetti squashes, cut in half lengthwise
  • 1 cup cherry tomatoes, sliced in half
  • 2 cups spinach
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1/2 cup mozzarella cheese
  • 1/2 cup ricotta cheese
  • 4 slices provolone cheese
  • 2 tablespoons olive oil
  • salt & pepper, to taste
  • 2 teaspoons Italian seasoning 
  • 1 teaspoon chopped basil
Preheat oven to 400 degrees. Brush spaghetti squash halves with olive oil. Season with salt and pepper. Bake for about an hour.

While the spaghetti squash halves are baking, heat olive oil in a large pan over medium-high heat. Once pan is hot, add onion and garlic and saute until translucent. 

Add cubed chicken thighs to pan and cook for about 7 minutes or until fully cooked. Add cherry tomatoes and spinach to chicken and continue sauteing until spinach and tomatoes are soft and wilted. Season with salt, pepper, and Italian seasoning.

Once spaghetti squashes are finished baking and cool enough to handle, pull out pasta-like strands using a fork. Place pasta in a large bowl. Add chicken, spinach, and tomatoes to bowl and combine. Then stir in ricotta and mozzarella cheese. Season with Italian seasoning and chopped basil. 

Stuff  all four spaghetti squash halves with filling and top with a slice of provolone cheese. Place in oven and bake for another 12 minutes, or until cheese is bubbly and golden.


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