Chicken Stuffed Summer Squash
Recipe by NewBodyForU
Ingredients
3 Yellow Summer Squash (cut vertically in half)
3 Boneless Skinless Chicken Breasts (diced in small pieces)
2 cups Chicken Broth
2 TBLS Olive Oil
Ingredients per each squash half
1 TBLS Classico Basil Pesto
1/2 cup Sautéed Seasoned Diced Chicken
1/4 cup Classico Tomato Basil Pasta Sauce
1/2 tsp Olive Oil (Extra Virgin)
1/2 Slice of Pepper Jack Cheese
Preheat oven to 350
Heat 2 TBLS of olive oil in large sauté pan for 2 minutes on medium heat. Add diced chicken in pan and season lightly with Lawry's garlic salt, dried basil leaves, and dried oregano leaves. Sauté for 4 minutes then flip chicken and season lightly again. Sauté until chicken is medium browned. Stirring occasionally until done. Remove from heat and set aside.
Scoop out & remove seeds and middle of each squash halve.
Pour 2 cups of chicken broth in rectangular 3 quart size glass casserole dish. Place squash in dish, skin side down. Fill each scooped out squash halve with basil pesto, then with cooked chicken, and then with the pasta sauce (see amounts above). Drizzle 1/2 tsp of olive oil on each squash halve and brush olive oil lightly on the top side of squash that is not covered by the filing. Sprinkle lightly with Lawry's Garlic Salt.
Bake for 30-35 minutes. Then remove from oven, add 1/2 slice of cheese to each squash half. Return to oven for 2 more minutes. Remove from oven.
Transfer 1 or 2 per plate & Enjoy! (Picture above is on a salad size plate)
Calories noted are for 2 squash halves.
This a a great recipe to try especially if squash is not appealing to you or someone you know. Like me, I have tried but I do not like boiled squash. My in-laws give us garden fresh squash every year, so I came up with this recipe and miracously enjoy squash with this recipe. Hope you enjoy it too! Choose small - medium size squash and cook for 40 minutes so they will be sure to turn out tender. A great summer lunch or dinner recipe. Happy & healthy eating to all!
Recipe by NewBodyForU
Ingredients
3 Yellow Summer Squash (cut vertically in half)
3 Boneless Skinless Chicken Breasts (diced in small pieces)
2 cups Chicken Broth
2 TBLS Olive Oil
Ingredients per each squash half
1 TBLS Classico Basil Pesto
1/2 cup Sautéed Seasoned Diced Chicken
1/4 cup Classico Tomato Basil Pasta Sauce
1/2 tsp Olive Oil (Extra Virgin)
1/2 Slice of Pepper Jack Cheese
Preheat oven to 350
Heat 2 TBLS of olive oil in large sauté pan for 2 minutes on medium heat. Add diced chicken in pan and season lightly with Lawry's garlic salt, dried basil leaves, and dried oregano leaves. Sauté for 4 minutes then flip chicken and season lightly again. Sauté until chicken is medium browned. Stirring occasionally until done. Remove from heat and set aside.
Scoop out & remove seeds and middle of each squash halve.
Pour 2 cups of chicken broth in rectangular 3 quart size glass casserole dish. Place squash in dish, skin side down. Fill each scooped out squash halve with basil pesto, then with cooked chicken, and then with the pasta sauce (see amounts above). Drizzle 1/2 tsp of olive oil on each squash halve and brush olive oil lightly on the top side of squash that is not covered by the filing. Sprinkle lightly with Lawry's Garlic Salt.
Bake for 30-35 minutes. Then remove from oven, add 1/2 slice of cheese to each squash half. Return to oven for 2 more minutes. Remove from oven.
Transfer 1 or 2 per plate & Enjoy! (Picture above is on a salad size plate)
Calories noted are for 2 squash halves.
This a a great recipe to try especially if squash is not appealing to you or someone you know. Like me, I have tried but I do not like boiled squash. My in-laws give us garden fresh squash every year, so I came up with this recipe and miracously enjoy squash with this recipe. Hope you enjoy it too! Choose small - medium size squash and cook for 40 minutes so they will be sure to turn out tender. A great summer lunch or dinner recipe. Happy & healthy eating to all!
RSS Feed
