Chicken and chickpea-stuffed spaghetti squash
Uncooked spaghetti squash
3 pound(s), 1 large, halved lengthwise and seeded
1 Tbsp, divided
¼ tsp, smoked variety
¼ tsp, divided
⅔ cup(s), drained and rinsed
Fresh lemon juice
2 Tbsp, divided
Cooked shredded chicken breast
1 cup(s), (4 oz)
Plain fat free Greek yogurt
1 small clove(s), grated
2 Tbsp, leaves
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Coat cut sides of squash with cooking spray and arrange squash cut side down on prepared pan. In a medium bowl, combine 1½ tsp oil, paprika, and ⅛ tsp salt. Add chickpeas and toss to coat. Arrange chickpeas on pan with squash. Roast until chickpeas are crunchy and strands of squash separate when scraped with a fork, about 35 minutes. Remove from oven and cool slightly. Scrape all squash into strands, leaving strands inside squash shells.
- Meanwhile, in a medium bowl, combine remaining 1½ tsp oil, 1 tbsp lemon juice, cumin, and coriander. Add chicken and toss to coat.
- In a small bowl, combine yogurt, tahini, water, garlic, and remaining 1 tbsp lemon juice and ⅛ tsp kosher salt. Divide chicken and chickpeas evenly between spaghetti squash halves. Drizzle evenly with yogurt mixture and top evenly with cilantro.
- Serving size: 1 filled spaghetti squash half