I have an amazing new recipe for you. Unfortunately I was a little off my A-game while cooking this so my pictures leave much to be desired. My apologies!
The recipe is from The Pioneer Woman’s Tasty Kitchen website. Of course I found it via Pinterest (where else?) —by they way, did you notice on my sidebar on the right the “follow me on Pinterest” button? Click on it and it will take you to my Pinterest boards. Cool, huh?
On to the recipe:
Let’s talk spaghetti squash for a minute. I’ve never cooked or eaten one before. When I first started South Beach, I heard tons and tons about it and how people use it in place of spaghetti noodles all the time. I thought is was a neat concept but I didn’t really know how to cook one and I was a little intimidated by the thought of trying. When I found this recipe on Pinterest I decided to finally give it a shot.
Use a spoon to scoop out the loose stuff in the middle that contains all the seeds (insert imaginary picture here since I failed to take on of that step)
When the squash are done, use a fork to scrape out the insides (again, no picture)
While the squash is cooking, you can cook the toppings
Grill 2 chicken breasts (boo, no picture)
the recipe (copied from here)
- 1 whole spaghetti squash
- 2 Tbsp oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- ⅓ cups sun dried tomatoes, chopped
- 2 cups broccoli florets (I used frozen)
- 1 cup frozen peas
- 2 whole chicken breasts, grilled and sliced
- ¼ cups parmesan cheese
- salt and pepper to taste
1. Preheat oven to 375 degrees.
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, sun dried 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 parmesan cheese.
The verdict: I loved it. Michael thought it was just so-so, mostly because he thought it needed more seasoning. I agree that it was a little bland; I couldn’t taste the garlic at all. Salt and pepper helped but it really could have used something else. Next time we’ll probably season the chicken and/or add some seasonings in to the mixture.
The recipe says this makes 4 servings but that would be four ginormous servings! There’s no way we could eat that much. I think the recipe should be divided into 6 or even 8 servings. If you divide it into 6 servings then each one would have 275 calories.
Thoughts on the spaghetti squash: it was basically tasteless, but I think noodles are pretty tasteless too so I didn’t think they were that different. They are a little crunchier than regular noodles but I would still definitely be willing to try using spaghetti squash in place of noodles when I make spaghetti. I’m glad I tried them – it was a fun experiment.