Monday, March 12, 2012

Spaghetti Squash Pasta

I made this for dinner last night and it was delicious and pretty healthy, too! Win win!
Cooking with spaghetti squash just might be my new way of cooking, at least when it comes to pasta dishes.

I found this recipe on pinterest, but the actual source comes from here.

1 whole spaghetti squash
2 TBS extra virgin olive oil
4 cloves garlic, minced
1 cup chicken broth, divided
1/3 cup sun-dried tomatoes, chopped
2 cups broccoli florets
1 cup frozen peas
2 whole chicken breasts, grilled and sliced
1/4 cup grated parmesan cheese
1 pinch salt/pepper to taste

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.

1 comment:

  1. Sounds good. I love sundried tomatoes. I would definitely omit the peas. :)