marry me chicken stuffed spaghetti squash

Chicken

Marry Me Chicken Stuffed Spaghetti Squash

This chicken and sun-dried tomato–stuffed spaghetti squash is like Marry Me Chicken with a twist, offering the same rich, creamy flavors that make the original dish so delicious, but with a veggie-packed spin. We combine a creamy sun-dried tomato sauce and shredded rotisserie chicken with sweet and tender strands of spaghetti squash. We add goat cheese for extra tanginess, but you can swap it out for feta cheese or fresh mozzarella if you prefer.

Ingredients

1 medium spaghetti squash (2½-3 pounds), halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
2 cups shredded rotisserie chicken
⅔ cup low-fat plain strained (greek-style) yogurt
⅓ cup chopped drained sun-dried tomatoes in oil, plus 3 tablespoons oil from jar, divided
¼ cup sun-dried tomato pesto
½ teaspoon garlic powder
¼ teaspoon plus ⅛ teaspoon salt
¼ teaspoon crushed red pepper
½ cup crumbled goat cheese
2 tablespoons balsamic glaze
¼ cup thinly sliced fresh basil

Directions

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. 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.
Meanwhile, stir 2 cups chicken, ⅔ cup yogurt, ⅓ cup chopped sun-dried tomatoes, ¼ cup pesto, ½ teaspoon garlic powder, ¼ teaspoon plus ⅛ teaspoon salt and ¼ teaspoon crushed red pepper together in a medium bowl until combined; set aside, uncovered, at room temperature, until ready to use.
Flip the squash halves. Divide the chicken mixture between the squash halves; top with ½ cup goat cheese. Drizzle with 2 tablespoons sun-dried tomato oil.
Roast until the cheese is lightly browned and the filling is hot throughout, about 15 minutes.
Using a fork and tongs, scrape the chicken mixture and the long strands of squash flesh into a medium bowl. Add the remaining 1 tablespoon sun-dried tomato oil; toss to combine. Return the mixture to the squash shells; cut each in half crosswise. Transfer each piece to a plate; drizzle with 2 tablespoons balsamic glaze. Sprinkle with ¼ cup basil.