Spaghetti Squash Chicken Primavera - Bariatric Cooking Class

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven.

Pierce the spaghetti squash with a knife and cut it in half.

Remove the seeds from the spaghetti squash with a spoon.

Place the spaghetti squash on a sheet pan and drizzle with salt and pepper.

Turn the spaghetti squash cut-side down and roast for 30-35 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add half of a red onion and one small red bell pepper; sauté for 3-4 minutes until soft.

Add 1 medium zucchini (cut in half-moon shapes), 1 cup of halved grape tomatoes, 2 crushed garlic cloves, and the zest of one lemon; cook for another 3 minutes.

Season with salt, black pepper, and ½ teaspoon of Italian seasoning; mix well.

Add 2.5 cups of shredded chicken (boiled in chicken broth) to the skillet and mix to combine.

Taste and adjust seasoning if necessary, adding more Italian seasoning and salt if needed.

Remove the skillet from heat when the spaghetti squash has 2 minutes left to cook.

Check that the spaghetti squash is tender after 35 minutes in the oven.

Let the spaghetti squash cool for 15 minutes before scraping out the strands with a fork.

Transfer the spaghetti squash strands to a baking dish.

Mix the spaghetti squash with the chicken and vegetable mixture.

Taste the combined mixture and adjust seasoning if needed.

Divide the mixture into two shallow baking pans.

Sprinkle shredded mozzarella cheese and a touch of parmesan cheese on top of each pan.

Return to the oven for about 5 minutes until the cheese melts.

Serve the spaghetti squash on a plate and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens