I love when spaghetti squash is in season (usually early fall through the winter). Yes, it takes forever to cook (about an hour) BUT consider that your prep time to make the rest of your recipe. Spaghetti squash is a perfect substitute for any pasta dish when you’re looking for a healthier, gluten free option. It is packed with key nutrients and vitamins including fiber, vitamin C, manganese, vitamin B6, and niacin. Added bonus, kids can barely notice it’s not pasta once you’ve added the sauce and toppings. This is a delicious recipe to make when you need a break from traditional red sauce dinners that end up staining your favorite white shirt.
WHAT YOU’LL NEED
1 spaghetti squash, cut in half length wise and remove seeds
2 teaspoons extra-virgin olive oil
1 container Tomatoes, grape or cherry work best
I pack of chicken breasts (optional), cubed
Salt and pepper, to taste
2 tbsp parmesan cheese, grated (optional topping)
Basil, chopped (optional topping)
HOW TO MAKE
Pre-heat oven to 400 degrees F and line a large baking sheet with parchment paper for easy clean-up.
Drizzle about 1 tsp of olive oil on the inside of each squash half and rub it all over, adding more oil if necessary. Sprinkle salt and pepper lightly over the squash, then place them cut-side down on the prepared baking sheet.
Bake for 45-55 minutes (depending on squash size), until you can easily pierce skin with a fork. You should be able to remove the squash easily from the sides with a fork when it’s fully cooked.
While squash is cooking, use a skillet or frying pan to cook the chicken and tomatoes.
Chicken: Heat a skillet or pan on medium heat with a little oil. Once hot, add cubed chicken and cook fully (10-15 mins). Season with a little salt and pepper. Remove from pan and prepare to cook tomatoes.
Tomatoes: Keep the pan hot after cooking the chicken. Add a little more oil to lightly coat the pan, some salt and pepper too. once pan nice and hot, add the tomatoes (they should sizzle when you place them in pan). Cook for about 8-10 mins until soft and blistered.
Once squash is done, scoop out with a fork and transfer to a large bowl. Mix together the squash, pesto and chicken. Top with tomatoes, basil and parmesan cheese. Enjoy!
Time: 1 hour (Squash takes about 1 hour to cook. The rest can be done while squash is cooking in about 30 minutes)
Yields: 2 adults per squash or 4 kiddos
Squash Tips
Cut in half lengthwise (from stem to end), you'll have shorter spaghetti strands. If you cut it right down the middle (between the stem and the end), you'll have longer strands.
If it's too tough to cut open, cook it whole instead. It will take a little longer to cook (15-20 minutes more) but will be tender and easier to cut.
If microwave is your thing, you can go this route and be done in a matter of minutes. Just halve it, remove the seeds, microwave for about 10 minutes.