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SPAGHETTI SQUASH STUFFED WITH chicken, PESTO, AND BOCCONCINI

COLLABO COURGES FARCIES AU DINDON

In collaboration with
Nancy Bordeleau, Cinq Fourchettes

Ground Poultry Casseroles and gratins Oven Winter season
2-4 Portions
10 min Prepping
50 min Cooking
Recipe Easy

Ingredients

STUFFING

  • 1/2 Spanish onion, chopped
  • Vegetable oil
  • 1 cup (250 ml) homemade or store-bought pesto
  • 1/2 red bell pepper, diced
  • 1/2 sweet orange pepper, diced
  • A dozen cherry tomatoes, cut in halves
  • Salt and pepper

SQUASH

  • 1 spaghetti squash, cut in half, seeded
  • Vegetable oil
  • 2 bocconcinis, sliced
  • Fresh basil, coarsely chopped
  • Salt and pepper

Directions

Click the steps to erase them.

  1. Preheat oven to 400°F (200°C).
  2. Brush each squash half with oil and place face down on baking sheet. Cook 40 minutes in oven on middle rack or until finger sinks into flesh when pressed on squash.
  3. In a skillet, heat oil and cook onions 4‒5 minutes.
  4. Add ground chicken and sauté 4‒5 minutes. Add peppers and cook until tender. Add tomatoes and cook 2‒3 minutes. Remove from heat and add pesto. Add salt and pepper to taste. Set aside.
  5. When squash is cooked, shred flesh into spaghetti strands with a fork. Combine flesh and stuffing and place mixture in emptied squash.
  6. Top with bocconcini slices and broil in oven for a few minutes.
  7. Remove from oven and garnish with a little fresh basil before serving.