Spaghetti Squash with Chicken & Veggies
Last night I had the time and energy to actually cook diner (which is rare). I took the spaghetti squash I had and decided to get creative (for me at least).
Here is what I did:
Cook the spaghetti squash:
Preheat oven to 425 degrees
If you are like me, the thought of even cooking a spaghetti squash is too much, but it actually is very easy (really, it is). To prepare the squash, cut lengthwise, and scoop out the seeds. I brush mine lightly with olive oil, lightly salt and pepper it, then add fresh garlic cloves to each half (as many as you like- I did 2 on each side). Put the squash open side down onto a pan.
Bake in the oven for 25-30 minutes depending on the size of the squash.
When it is done, let it cool for 5 minutes or so, and then scrape out the spaghetti with a fork (I wear an oven mitt as this can be a little hot).
Grill chicken (I used 2 small chicken breasts for this recipe) and did not season them (you could prepare the chicken any way you like)
Water Sauté the vegetables:
I used 2 very large handfuls of spinach (and could have probably used more)
3 bell peppers
mushrooms (as many as you like)
Add water (about 1 in) to a skillet on the stove and let that boil. Once boiling, add the vegetables, reduce heat and simmer until you get desired texture of vegetables.
Once at desired texture, add the chicken into the pan.
I seasoned the vegetables and chicken with pepper, garlic and basil. (you can be creative and choose what you like)
Combine the spaghetti squash with vegetables and chicken. This makes a large portion, so what I did was leave the mixture as is (without adding olive oil, cheese or extra seasonings so that I could store it and dish it out into smaller containers for lunches or dinners).
My final combination was the above mixture topped with 1 tablespoon olive oil, garlic salt and feta cheese (pictured below).
This recipe makes about 3-4 servings.