Spaghetti Squash. I’ll be honest up until last week I had never cooked with it. Heck I had never even cooked it. I passed by it in the grocery store many a time and thought, about picking it up and trying it but never did.
In my quest for clean “er” eating I stumbled upon some recipes that called for the yellow beauty. It also made me laugh a little that this particular brand was called “big Chuy” cue the Chelsea Lately jokes, and I was sold!
And right on the label I found some very simple roasting instructions that I followed to the T. Cut in half, remove seeds, roast cut side down in a 375 degree oven for 45 minutes. Yummm and it came out perfectly.
I knew though that selling this as dinner to my family was going to take a little work. Although my kids love color they also get a little suspicious of food they have never seen before. My solution was to create a tomato sauce to top it with. And BOOM with these ingredients a dinner was born.
Easy Dinner Spaghetti Squash:
- 1 Large cooked chicken breast shredded
- large spaghetti squash, de-seeded (scrape it out with a spoon)
- 1 Large can of tomatoes (I used RedPack with basil, garlic and oregano)
- Handful of fresh basil
- 1/2 green pepper chopped
- 1-2 heads of garlic
- 1 chopped white/yellow onion
- Preheat your oven to about 375 degrees. Place the squash half face down on a greased roasting pan. Stick it in the oven for about 45 minutes until fork tender. (You want to be able to shred it with a fork. Don’t let it get mushy!)
- While that’s baking. Add to a pan the onion, green pepper, crushed garlic, chicken and tomatoes. Let it simmer for about 20 minutes.
- Shred the squash. Place a pile on each plate, serve with chicken tomato sauce over the top.
- Garnish with fresh basil.
The sauce was quite tasty and I’ve been using the leftovers as lunch this week.
Even my husband liked this dish. Success!
And we are off to hockey for the rest of the day. I’ve got a 4-6 miler on the plan for today.
Question of the Day: What are you up to this weekend?