Recipes for the keeping...Spaghetti Squash

Yep, I have looking at ways of making homemade meals for my family to fill their bellies. I have had a few successful dishes, so I want to document them and store for later use.

The photo credits come from the website where I pulled these recipes from. We didn't take any.

Spaghetti Squash with Grilled Chicken

Ingredients

• 1 whole Spaghetti Squash
• 2 Tablespoons Extra Virgin Olive Oil
• 4 cloves Garlic, Minced
• 1 cup Chicken Broth, Divided Use
• ⅓ cups Sun-dried Tomatoes, Chopped
• 2 cups Broccoli Florets
• 1 cup Frozen Peas
• 2 whole Chicken Breasts, Grilled And Sliced
• ¼ cups Grated Parmesan Cheese
• 1 pinch Salt/pepper To Taste

 

 

Preparation Instructions

1. Preheat oven to 375 degrees (F).
2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon.
3. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
4. Using a fork, scrape the inside of the squash with the tines to remove strands.
5. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
6. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
7. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
8. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
9. Serve on top of the squash strands with fresh shaved parmesan cheese.

This one was hit with the family. 12yr old was a little scared by the spaghetti squash, so I mixed it in instead. I tricked him into eating it. He is probably my best tester since he doesn't like veggies. He never was really introduced to them before, so I am working them in.

Spaghetti Squash Recipe Link.