Chicken Cap­rese Stuffed Spaghetti Squash

Riverbank News - - NEWS -

Prep time: 10 min­utes Cook time: 45 min­utes To­tal time: 55 min­utes Serves: 4

2 small spaghetti squash 2 ta­ble­spoons Filippo Be­rio Ro­busto

Ex­tra Vir­gin Olive Oil, di­vided 3/4 tea­spoons salt, di­vided 3/4 tea­spoon pepper, di­vided 12 ounces bone­less, skin­less chicken breast,

cut into 1/2-inch cubes 1 small onion, finely chopped 1/3 cup Filippo Be­rio Clas­sic Pesto 1 1/2 cups halved cherry to­ma­toes 8 ounces fresh moz­zarella cheese, sliced 2 ta­ble­spoons chopped fresh basil Heat oven to 400 F. Halve spaghetti squash length­wise and scrape out seeds; driz­zle cut sides with 1 ta­ble­spoon olive oil and sea­son with 1/4 tea­spoon each salt and pepper. Bake, cut sides down, on parch­ment pa­per-lined bak­ing sheet 45-50 min­utes, or un­til ten­der. Let cool slightly. Us­ing fork, scrape strands of squash into bowl; re­serve squash shells.

In skil­let, heat re­main­ing oil over medi­umhigh heat; cook chicken, onion and re­main­ing salt and pepper about 5 min­utes, or un­til chicken is browned. Stir in pesto; bring to sim­mer. Cook about 5 min­utes, or un­til chicken is cooked through. Stir in cherry to­ma­toes; cook about 1 minute, or un­til slightly soft­ened.

Toss spaghetti squash with chicken mix­ture; di­vide among re­served squash shells. Top with moz­zarella cheese; broil 1-2 min­utes, or un­til cheese melts. Sprin­kle with chopped basil.

Tip: For a more sa­vory dish, add chopped black olives or jarred ar­ti­chokes, if de­sired.

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