So, for her benefit - I liked the recipe. I have made it three times since I first tried it and it has been a hit.
I meant to take a picture of it while it was still in my skillet, but after everyone ate, this is all that is left - just enough for me to take to school for lunch.
And the recipe:
Spaghetti Squash, Chicken and Veggies
How I prepare spaghetti squash:
- Wash first.
- Take a fork or small knife and puncture the squash several times to allow steam to escape.
- Microwave for five to 10 minutes, until you are able to cut in half.
- Once you can cut in half, scrape out seeds and pulp. Discard innards.
- Preheat oven to 350 degrees. Place two halves on a cookie sheet or baking dish covered in cooking spray. Bake for at least 30 to 40 minutes (depends on size of squash). You should be able to easy take a fork and twirl off the pieces of squash to tell when it is ready.
- Remove from oven, let the halves cool until you can safely handle them. Twirl/scrape out contents.
Spaghetti squash with chicken and vegetables
- Olive oil
- 3 1/2 to 4 c roasted spaghetti squash
- 1 medium zucchini sliced thinly
- 1 red pepper sliced thinly (may use spinach, yellow squash or mushrooms, too)
- 1 cup shredded cooked chicken (I usually a Costco rotisserie chicken)
- 1 tsp minced garlic and/or 2 T minced or finely chopped onion
- Salt and pepper
- Parmesan or mozzarella cheese, shredded, to taste
- Heat a skillet on low-to medium low heat on the stove. Add 1/2 T olive oil to pan. You can also just use an olive oil cooking spray but you need to keep a better eye on the saute.
- Put in garlic and onion. Saute for about 3 minutes.
- Add all vegetables. Saute for 5-6 minutes, stirring occasionally. If adding spinach and or tomatoes, add at the very end after meat.
- Add chicken and allow it a few minutes to warm up with the entire dish.
- Salt and pepper to taste (I have also added oregano, sage, rosemary and thyme, fresh and dried, for different flavors)
- Put mixture in bowls. Sprinkle with cheese as desired.