We make this recipe quite a bit at our house because it's always a pleaser with everybody (which keeps my mom sanity happy when the kids aren't complaining. Am I right?!)
This happens to be one of those delicious meals that you won't even miss all those extra calories or carbs! Using spaghetti squash to replace your pasta is a fantastic idea because it squeezes in a vegetable SO EASILY! Really its all about the texture and the spaghetti squash gives you just that. It really tricks you into thinking you are eating spaghetti (at least it does for my family...and we are pasta LOVERS). Using grilled chicken instead of breaded chicken helps to cut down on the carbs and the extra calories, and really who doesn't love grilled chicken?!
2 small/medium ripe spaghetti squash
olive oil
salt and fresh pepper, to taste
3 chicken breasts, boneless skinless
desired seasoning for chicken (garlic powder and onion powder for me)
2 cups marinara sauce, warmed
1 cup shredded mozzarella (For GF, shred the cheese yourself, don't buy already shredded)
Fresh basil ribbons for garnish
**Depending on how you like to prepare your spaghetti squash you will want to adjust the order of how you make this recipe. If you choose to cook it in the oven, you will want to start with your spaghetti squash. If you choose to use another method such as the pressure cooker or microwave then you will want to start on your chicken. **
To Prepare the Squash:
1. Preheat your oven to 350°F. Rinse and dry the squash. Cut the squash in half lengthwise and scoop out the seeds and fibers with a spoon. Place halves on a baking sheet, cut side up, drizzle with olive oil and season with salt and pepper. Roast uncovered for roughly 1 hour or until the inside is tender.
-OR-
1. Rinse off your squash just in case it still has a little dirt on it. Cut it in half length wise, which will be a little hard but with practice you will be able to get through them easily. Scoop out the seeds and fibers (you can leave whole and pierce the skin a few times, this method will need more cooking time). Drizzle inside with olive oil and season with salt and pepper. Place cut side up in a microwave safe dish with roughly an inch of water in the bottom to help steam the squash. Cover tightly with plastic wrap and microwave 8-10 minutes depending on size. If you cook the squash whole you will need roughly 10-12 minutes or even longer depending on the size of the squash.
To Prepare the Chicken:
1. Pre-heat grill to medium-high heat.
2. Take chicken breasts and pound out so that they are even in size (this allows cooking time to be consistent all the way through).
3. Season chicken however you prefer. (I almost always resort to just salt, pepper, garlic powder and onion powder, but I have also added oregano and basil to add a touch more of an Italian flavor.)
4. Grill chicken on both sides until cooked through. Depending on thickness you will need roughly 3-5 minutes per side (check with a thermometer that the internal temperature reaches 165). When done, place on a cutting board to rest. Cut into slices when ready to use.
To Assemble:
1. Remove the spaghetti squash from the oven or microwave and carefully fluff the spaghetti-like strands on each half with a fork. Season with salt and pepper.
2. Place desired amount of spaghetti squash on plate and top with sliced chicken breast. Add roughly 1/4 cup marinara sauce and top with cheese and fresh basil.
**Randi's Side Notes**
~ I would personally say that garnishing with the fresh basil is an absolute MUST! Fresh herbs are just pure heaven to me.
~ If you don't want to shred all of the spaghetti squash and pull it out you could assemble this right inside the squash halves. I have done this before. It does look a lot prettier and is slightly more fun, but I am all for ease and just getting it all out onto a plate works better for me and my family.
~ Try using your favorite dairy free cheese to make this recipe work for you if you can't have dairy.
This dish was inspired by SkinnyTaste.
Posts
No comments:
Post a Comment