I got this recipe from a dietitian colleague and it sounded too good not to try! Sure was tasty. Spaghetti squash is very simple to make…if you know how. Squash can sometimes be daunting as it is hard to cut up. My simple tip is to piece the flesh of the squash with a knife or fork and then pop the whole thing into your microwave oven in a microwavable dish (uncovered). I cook it until I am able to feel that the rind of the squash is softened. Then I carefully cut it open (careful of the steam) scoop out the seeds and then dig out the squash! Then you can make anything with it! Options are endless. Today I had chicken – so I made a layered chicken and cheese bake.
Spaghetti Squash Baked with Chicken and Cheese
1 medium sized spaghetti squash
1 jar low sodium tomato sauce
1 chicken breast – cooked
1 medium onion
1 cup diced mushrooms (optional)
Few handfuls of spinach
1/2 cup of grated cheese (I used mozzarella)
Sprinkle of parmesan cheese
1 tsp basil
1 tsp oregano
1/4 tsp hot chili flakes
Fresh ground pepper and salt to taste
1. Cook spaghetti squash (see instructions at the top of the post), carefully cut in half, scoop out seeds and stringy parts. Then scoop out the squash and evenly divide again into the squash halves (these will be your serving dish. Mix in the spices.
2. In a medium skillet – saute onion and mushroom in 1 tsp of oil until soft.
3. Layer these ingredients over the squash halves: tomato sauce, onions/mushrooms, spinach, diced (cooked) chicken breast, top with a sprinkle of cheese.
4. Put in a pre-heated 350 degree F oven until cheese is melted and sauce is bubbly.
5. Serve with a garden salad, glass of milk, and a slice of garlic bread on the side!