Cajun Chicken Spaghetti Squash Bake

By á-46412

Ingredients

• 2 Medium spaghetti squash
• 1 1/2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1 pound boneless skinless chicken breasts, chopped into small cubes
• 1 tablespoon plus 1 teaspoon cajun seasoning
• 1/2 onion, chopped
• 2 cloves garlic, finely chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 roma tomatoes, diced
• 2 ounces reduced fat cream cheese ( I did not use this )
• 1/4 cup cup chopped flat leaf parsley
• 3 tablespoons shredded parmesan cheese

Preparation

Step 1

Roast the squash : Preheat oven 350. Cut each spaghetti squash in half lengthwise. Scoop out the seeds. Rub 1/2 tablespoon of olive oil on each half and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place in the oven, flesh side up, and roast for 30 minutes. Let the squash cool.
Cook the chicken: While the squash is roasting, toss the chicken breast cubes in 1 tablespoon cajun seasoning until evenly coated. Add 1 tablespoon olive oil to a very large saute pan or skillet ( oven safe ) over medium high heat. Once heated, add in the chicken and saute 5 - 7 minutes, flipping to brown all sides. Don't crowd the pan, do in 2 batches if needed..Transfer to a plate.
Cook the veggies: To the same pan, add the onion and sprinkle with 1/2 teaspoon salt. Saute the onions for about 2 minutes until softened. Add the garlic and saute another minute. Add the bell peppers, 1 teaspoon cajun seasoning, and saute for 2 - 3 minutes until softened. Then add in the diced tomatoes and cream cheese ( I did not use this ) Stir gently until combined. Take the mixture off the heat and set aside.
Add in the spaghetti squash: When the squash is cool enough to handle, use a fork to scrape the spaghetti strands out of each half. Add the spaghetti squash and the chicken to the pan and toss to combine. Place the skillet in the oven, Bake for 20 minutes until edges are slightly crispy. Garnish with fresh chopped parsley and parmesan cheese.

NOTE: Halved this recipe for me.