Preheat oven to 350 degrees.
Servings and Ingredients
|1 small spaghetti squash|
|10 sprig(s) fresh thyme, divided|
|4 sprig(s) fresh rosemary, divided|
|4 clove(s) fresh garlic, smashed, divided|
|3 tbsp. Hy-Vee Select olive oil, divided|
|4 (4-to-5-oz. each) boneless skinless chicken breasts|
|1 tbsp. Hy-Vee Italian seasoning|
|¼ tsp. Hy-Vee crushed red pepper flakes|
|½ tsp. kosher salt|
|¼ c. pine nuts|
|1 (0.8-oz) pkg. basil, chopped|
|1 c. cherry tomatoes, halved|
|1 (8-oz.) pkg. pesto marinated mozzarella, chopped|
Things To Grab
- Large rimmed baking sheet
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Large cutting board
- Large serving bowl
Halve squash lengthwise; remove and discard seeds. Cover a large rimmed baking sheet with aluminum foil and spray with nonstick cooking spray; set aside.
Fill each cavity with thyme, rosemary, and smashed garlic; drizzle each half with 1 tablespoon olive oil each.
Place cut sides down on prepared baking sheet. Using a fork, prick the outside of the squash. Bake, uncovered, for 20 minutes.
Season chicken with Italian seasoning, crushed red pepper flakes, and salt. Set aside.
Move squash to the side and add seasoned chicken. Cook for an additional 20 minutes until chicken is done (165 degrees) and squash is tender.
Remove chicken and squash from oven; discard squash herbs. Place chicken on a large cutting board and allow to rest for 10 minutes. Using a fork, remove the squash pup from the shell by scraping into a large serving bowl. Toss with pine nuts, basil, cherry tomatoes, and mozzarella pearls; toss with remaining 1 tablespoon of olive oil.
Hyvee Culinary Expert TipFeel free to substitute the pre-packaged marinated mozzarella for your own marinated mozzarella pearls. Toss drained mozzarella pearls in your favorite pesto and marinate for 30 minutes or overnight.
Slice chicken and place on top of squash mixture; serve immediately.
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 125mg
- Sodium: 600mg
- Total Carbohydrates: 9g
- Protein: 40g
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