Recipe

Spaghetti Squash with Grilled Chicken, Sundried Tomatoes, Broccoli, And Peas

My mom has been begging me to make my (not so) famous spaghetti squash dish lately. Partly because she loves the low cal, paleo dish, and partly because she wants an excuse to skip out on making dinner. Either way, I will admit I love cooking it. That is why this month I have decided to share this recipe with all of you.

If you aren’t familiar with spaghetti squash, it’s a winter squash that is oblong with a yellow, hard shell. The inside is a stringy, which is why the name “spaghetti” squash. In my opinion, spaghetti squash may be the perfect wheat-free, gluten-free, paleo-friendly, low carb, low calorie solution to pasta, and we have certainly adopted it in our household as such.

IMG_0276This recipe starts like any other, with a large, deep skillet. I am using my favorite 12″ caste iron braising pan.

IMG_0270First, heat olive oil and garlic. Then add cooked spaghetti squash (I like to cook mine in the morning, or even the night before and leave in the fridge.) Click the link for my recipe on how to cook the squash.

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IMG_0272Add broccoli, sundried tomatoes, and 1/4 cup chicken broth. Sauté for 5 minutes.

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IMG_0273Add peas, grilled chicken, parmesan cheese, and remaining chicken broth. Cover and reduce heat. Simmer for about 3 minutes.

IMG_0275Serve with fresh parmesan cheese. Enjoy!

 

Spaghetti Squash with Grilled Chicken, Sundried Tomatoes, Broccoli, and Peas.

Prep Time: 5 min

Cook Time: 15 min

Total Time: 20 min

Ingredients

  • I medium cooked spaghetti squash (about 2 lbs)
  • 2 Tbs Olive Oil
  • 4 Cloves Garlic
  • Salt & Pepper, to taste
  • 1 C Chicken Broth
  • 1/3 C Sundried Tomatoes
  • 1 Broccoli Crown, chopped
  • 1 C Peas
  • 1 lb Chicken Breasts, grilled and sliced
  • 1/4 C Grated Parmesan Cheese

Instructions

  1. Cook spaghetti squash and allow to cool.
  2. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic, sauté 1 minute. Add spaghetti squash and sauté an additional 2 minutes. Salt and pepper to taste.
  3. Add 1/4 C chicken broth, sundried tomatoes, and broccoli. Sauté 5 minutes.
  4. Add peas, grilled chicken, and remaining 3/4 C chicken broth. Shake about 1/4 C grated parmesan cheese into mixture. The parmesan should help to thicken the mixture.
  5. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
  6. Serve with fresh parmesan cheese.

 

 

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Recipe

Cook the Perfect Spaghetti Squash

Spaghetti squash has become wildly popular lately as a low-carb option to replace spaghetti noodles. It’s paleo-friendly, naturally gluten-free and fairly inexpensive. It is also super nutritious, offering significant amounts of vitamin C, vitamin A, iron, calcium, omega-3 and omega-6 fatty acids, which support a healthy immune system and can help prevent heart disease.

Last fall, I went through a pretty serious spaghetti squash faze. During that time, I   experimented countless ways to cook, roast, and sauté that beautiful yellow vegetable (I even tried slow cooking it in the Crock Pot!) I have finally decided that this is my tried and true favorite way to prepare spaghetti squash.

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First step is to cut the squash in half, lengthwise. Be sure to use a very sharp knife.

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Next, using a metal spoon, scoop out all the “guts” (seeds and pulp.)

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This next step is optional, and looking at other recipes, I found that not many other recipes call for this. Using my fingers, I like to rub the insides with olive oil and sprinkle on sea salt and pepper. I think it just gives it a little more flavor, but depending on what recipe you are using the squash for, you might want to skip this.

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Place the squash face-down on a baking sheet and cook at 375 for about 45 minutes… Cook time will vary depending on the size of your squash.

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They come out looking beautiful! I like to flip my squash over and allow to cool for about 5 minutes before shredding.

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Last by not least, using a fork, just pull the strands out. It comes out looking like spaghetti noodles!

How to Cook Spaghetti Squash

Prep time: 5 min

Cook time: 45 min

Total time: 50 min

Ingredients

Spaghetti Squash (about 2 lbs)

1 Tbs Olive Oil

2 tsp Salt

1 tsp Pepper

Instructions

  1. Preheat oven to 375ºF
  2. Slice squash in half, lengthwise.
  3. Rub squash with olive oil. Season with salt and pepper.
  4. Place squash on baking sheet, cut side down.
  5. Bake in preheated oven for 45 minutes.
  6. Allow to cool for 5 minutes. Using a fork, pull the strands out.
  7. Enjoy!

How you decide to cook your spaghetti squash will depend on what you are using it for and how much time you have to spend on it. This may not be the fastest or most hands-free way, but in my opinion, it is the tastiest. Keep an eye out for another recipe coming soon… My favorite spaghetti squash entrée! Thanks for reading!

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