Description
Until recently, I had never experienced the amazing-ness that is spaghetti squash. I kept hearing others rave about this magical squash, but I kept forgetting to look for it when I was at the grocery store.Then I caved. My first spaghetti squash recipe was met with great enthusiasm by both my husband and myself. And of course, we are now hooked!
Ingredients
- 1 whole Spaghetti Squash
- 2 Tablespoons Extra Virgin Olive Oil
- 4 cloves Garlic, Minced
- 1 cup Chicken Broth, Divided Use
- ⅓ cups Sun-dried Tomatoes, Chopped
- 2 cups Broccoli Florets
- 1 cup Frozen Peas
- 2 whole Chicken Breasts, Grilled And Sliced
- ¼ cups Grated Parmesan Cheese
- 1 pinch Salt/pepper To Taste
Preparation
1. Preheat oven to 375 degrees (F).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, sundried 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 fresh shaved parmesan cheese.
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