Since I try to keep my pasta intake to a minimum, I’m a huge fan of spaghetti squash. It doesn’t feel like a sacrifice at all to me when I use it instead of spaghetti noodles. In fact, I believe I like it even better. This recipe is a delightful way to serve it and it’s very adaptable. Feel free to experiment by substituting your favorite spices, vegetables and meats.
INGREDIENTS:
1 spaghetti squash
1/4 cup sun dried tomatoes
1/4 cup crumbled feta or goat cheese
1 chicken breast (or any desired meat)
1/4 cup mushrooms
2-3 tsp. olive oil
salt (to taste)
pepper (to taste)
oregano (to taste)
1 tsp. fresh minced garlic
INSTRUCTIONS:
- Cut the spaghetti squash in half, lengthwise and scoop out the seeds.
- Drizzle lightly with olive oil and poke a few holes in the skin.
- Place squash cut side down on a baking sheet and place in a 400 degree oven for approximately 30-40 minutes (depending on size) for an al dente strand texture.
- While the squash is baking, cut chicken breast into bite size chunks
- In a pan, sautee mushrooms, minced garlic, chicken, and salt until fully cooked.
- Remove the squash from oven and allow to cool enough to touch.
- Use a fork to scrape the out the flesh of the squash, which will come out in strands like spaghetti noodles.
- Season the spaghetti strands with another dash of olive oil, salt, pepper and oregano, and then return to the squash shell or spread onto baking sheet.
- Top with chicken mixture, sun-dried tomatoes, and cheese and bake for an additional 10 minutes.
- Serve hot.
