Spaghetti Squash w/ Chicken
Family Tested & Approved
spaghetti squash (about 4 lb each)
garlic, finely minced
fresh parsley or cilantro, finely minced
fresh basil, finely minced
fresh oregano, finely minced
cherry tomatoes, cut in halves or forths
green bell pepper, chopped
red bell pepper, chopped
yellow bell pepper, chopped
red onions, diced really small
ground chicken (turkey, pork, or beef)
olive oil, extra virgin
black, pepper season to taste
parmesan cheese, shredded
Preheat oven to 375°F, pierce the spaghetti squash for ventilation and bake for 45 min or until knife goes through with little pressure.
While spaghetti squash is baking, mince garlic, parsley, basil and oregano, put in a small bowl together and set aside for later. Have garlic in a separate bowl.
Chop and mince all veggies put in a bowl together and set aside for later.
Around the last 10-15 minutes of spaghetti squash baking. Sauté ground chicken until cooked through. Drain if necessary and set aside.
When spaghetti squash is ready remove from oven and let cool. Remove seeds and set aside.
While Spaghetti squash is cooling add olive oil and garlic to a large sauté pan or wok. Sauté garlic until you can smell the garlic cooking.
Add in parsley, basil and oregano to pan and sauté for a minute.
Stir in all the veggies and sauté enough to kind of soften them, then add ground chicken.
Take a fork and shred spaghetti squash long ways in the pan sautéing between each half of squash addition to get it mixed well.
Sprinkle parmesan cheese and salt & pepper, then serve. If you like cheese like I do add more cheese on top once on your plate and eat.
Last Updated: Wed, May 13, 2015