Spaghetti Squash Experiement

I normally don't post recipes, but feel like I need to share this with everyone!

In an effort to eat a little more healthy, I stumbled upon a spaghetti squash recipe. Since I am a lover of all carbs (especially pasta) I thought I would go ahead and give this a try. I really wasn't even expecting to try this until summer since it is somewhat out of season, but I was at the local grocery store in Produce and just saw it sitting there, staring at me, saying "Buy me! You won't regret it!!!"

 I don't have step-by-step pictures, but I do have a few and I do have the recipe.

After baking the squash for 45 minutes, take a fork and shred the inside

Pretty much hollowed out at this point

The squash mixed together with the peas, chicken, tomatoes, and sauce

Serve with some parmesan cheese!

Spaghetti Squash with Grilled Chicken and Sun-dried tomatoes
Cast of Ingredients

1 whole Spaghetti Squash

2 Tablespoons Extra Virgin Olive Oil

4 cloves Garlic, Minced

1 cup Chicken Broth, Divided Use

⅓ cups Sundried 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. While squash is baking, in a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
5. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
6. 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. 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. Once squash is done baking, shred with fork. It should be soft and easy.9. Mix squash with the chicken and pea mixture.
10. Serve with parmesan cheese

This is a great, healthy substitute to pasta. I have read that people will just top the squash with marinara sauce as it was spaghetti! If you haven't tried this wonderful veggie, do it ASAP!!!