Cheesy Spaghetti Squash Stuffed With Tomatoes, Greens & Pesto
Servings: 4 servings
Ingredients
- 2 spaghetti squash cut it half, seeds scooped out
- 1 chicken breast
- 1 cup cherry tomatoes halved
- 2 cups spinach chopped, or kale
- 1 clove garlic minced
- 3/4 cup pesto or marinara, homemade or store bought
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 TBSP olive oil
- 15 oz can cannellini beans rinsed and drained
- 1 1/2 cups mozzarella cheese divided
Instructions
- Preheat oven to 400 F (200 C)
- Cut the spaghetti squash in half lengthwise. If you can heat it in the microwave for 2-3 minutes beforehand, it will be a lot easier. Scoop out the seeds with a fork and discard them. Drizzle olive oil over the each cut sides and add salt and pepper. Place the spaghetti squash pieces cut side down (aka face down) on a baking sheet and bake for 30 minutes.
- If using chicken: Place the chicken breast in a baking dish. Drizzle with olive oil, add salt, pepper and thyme. Turn the chicken over and repeat the process. Bake for 20-25 minutes, until the center is no longer pink or a meat thermometer reads 160 F.
- Add 1 tablespoon of oil to a skillet over medium heat. Add the garlic and let it cook, stirring often, for a few minutes. Then add the cherry tomatoes, greens, salt and pepper. Cook for about 5 minutes, until the greens have wilted. Transfer the cooked veggies to a bowl. If using white beans, add them to the bowl, too.
- When the chicken is done: let it rest for 10 minutes. Then chop the chicken into small pieces or shred with 2 forks. Add it to the bowl with the cooked veggies.
- Add the marinara or pesto and half of the mozzarella cheese to the bowl with the cooked veggies. Toss well until everything is combined.
- Scoop out and discard some of the spaghetti squash flesh to make room for the stuffing. Add a sprinkle of salt and pepper to the spaghetti squash, then divide the stuffing between the halves. It's okay if there's some overflow. Top with the remaining mozzarella cheese.
- Bake uncovered for 20 minutes, until the cheese starts to get a little brown. Serve immediately, or store let cool before slicing into portions for your meal prep containers!
