We combine a creamy sun-dried tomato sauce and shredded rotisserie chicken with sweet and tender strands of spaghetti squash.
ThisMarry Me ChickenStuffed Spaghetti Squashis sure to make anyone fall in love.
Line a large rimmed baking sheet with parchment paper.
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong
Brush cut sides of squash halves with 1 tablespoon olive oil.
Arrange the squash halves cut-side down on the prepared baking sheet.
Roast until tender when pierced with a fork, 35 to 40 minutes.
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong
Flip the squash halves.
Divide the chicken mixture between the squash halves; top with 12 cup goat cheese.
Drizzle with 2 tablespoons sun-dried tomato oil.
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong
Roast until the cheese is lightly browned and the filling is hot throughout, about 15 minutes.
Add the remaining 1 tablespoon sun-dried tomato oil; toss to combine.
Return the mixture to the squash shells; cut each in half crosswise.
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong
Transfer each piece to a plate; drizzle with 2 tablespoons balsamic glaze.
Sprinkle with 14 cup basil.
When you’re ready to reheat, you have a few options.
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong
Regardless of the method, keep the dish covered while reheating so the squash remains moist and tender.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
