Adventures with Spaghetti Squash

This was a delicious and healthy meal I cooked last week and it was so good!!  Better than I thought it was going to be, and hubs LOVED it!  I will definitely be making this again.  It was my first time cooking with spaghetti squash, and it really was amazing how similar it is to spaghetti noodles.  Now, the texture is a bit different, but you definitely feel like you are eating something more "carb" than "veggie".  At least in my opinion.  Check it out -- it's a fun new twist on the classic chicken and veggie meal :)  

And let me know how it goes!  

Spaghetti Squash with Grilled Chicken and Sun-dried Tomatoes

(via)

1 whole spaghetti squash

2 Tbsp EVOO

4 cloves garlic, minced

1 C chicken broth

1/3 C sundried tomatoes, chopped

2 C broccoli florets

1 C frozen peas

2 whole chicken breasts, grilled (or sauteed) and sliced

1/4 C 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.

Enjoy!!  

P.S. If you aren't familiar with Spaghetti Squash, look for them in the produce section with all the seasonal squashes.  I found mine in the local Farmer's Market section of Harris Teeter..and they look like this:

after baked, the inside shreds apart like spaghetti noodles, hence the name :)