Stuffed Spaghetti Squash with Chicken, Heirloom Tomatoes & Kale
This stuffed spaghetti squash features a savory filling of sautéed chicken, garlic, heirloom tomatoes, and kale, all tucked into roasted squash halves and topped with a touch of Parmesan and fresh basil. It’s simple, nourishing, and SCD-friendly — perfect for a comforting, gut-healing meal.
Ingredients
- 1 medium spaghetti squash
Chicken Tomato Kale Sauce
- 1 lb chicken breast Diced into cubes
- 2 - 3 medium tomatoes Diced -should be 1 to 1 1/2 cups chopped tomatoes
- 3 cloves garlic Minced
- 2 cups kale Chopped
- 1 tsp ground Italian spices (oregano, basil, sage, parsley)
- salt
- black pepper
- 2 tbsp olive oil
- ¼ cup Parmesan Freshly grated
- ¼ cup fresh basil cut into ribbons
- Extra grated Parmesan for topping
Instructions
Roast Spaghetti Squash
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Preheat oven to 400℉/205℃
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Line baking sheet with parchment paper
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Drizzle squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
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Roast for 35 - 40 minutes until fork tender
Chicken and Tomato Mixture
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Heat olive oil in a large skillet over medium heat.
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Add diced chicken and season with salt and pepper.
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Cook until nearly done, about 6–8 minutes. - move chicken around while cooking so all sides cook evenly
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Stir in garlic and sauté for 30 seconds
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Add chopped tomatoes and Italian herbs. Simmer for 5–7 minutes, until tomatoes soften and the mixture thickens slightly.
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Add the kale and cook for 3–4 minutes, just until it wilts.
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Season generously with black pepper and sea salt to taste.
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Remove from heat.
Stuff Squash and Bake
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Once the squash is done and cool enough to handle, gently fluff the strands with a fork but leave them inside the shells.
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Sprinkle a little Parmesan directly onto the fluffed strands.
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Spoon the chicken and tomato mixture evenly into each squash half.
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Top with the remaining ¼ cup Parmesan.
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Return to the oven and bake for 10–15 minutes, until hot and bubbling.
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Right before serving, top each half with fresh basil ribbons and a little extra freshly grated Parmesan, if you like.
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Serve directly in the squash shells or scoop into bowls.