Wednesday, August 7

Spaghetti Squash with Sun-dried Tomatoes, Basil and Chicken

Prep and Cook Time: 45-50 min
Serves: 2 to 4 people (depending on the size of your spaghetti squash)

- 1 spaghetti squash 
- 5 chicken sausages or chicken breast (we order sausages from U.S. Wellness Meats or Brat Hans is a good brand)
- 1/2 c sun-dried tomatoes in olive oil
- 1/4 c fresh basil 
- 1 tsp oregano
- 1/2 tsp garlic powder
- salt and pepper to taste

1. Pre-heat the oven to 375 degrees.
2. Cut the squash in half with a good knife (this is always a little difficult, be careful!). And, remove the seeds. 
3. Place the squash cut side down in a shallow pan with 1/2" of water, and bake it for 30-45 min until the top of it is tender to the fork. 
4. Dice fresh basil leaves and set aside. 
5. When squash is approximately 10 min from finishing, start to cook your chicken. Cook your chicken on the grill or in a pan, depending on time and preference. If cooking raw chicken, allow a little more time to cook through. 
6. Remove the squash from the oven and let it cool for 5 min. 
7. Flip the squash over and use a fork to pull it out and it should come up in strings, like spaghetti! 
8. Scoop the spaghetti into a bowl, add the oregano, basil and garlic and mix. Add in the sun-dried tomatoes and chicken. 
9. Serve hot and enjoy! 

No comments :

Post a Comment

Related Posts Plugin for WordPress, Blogger...