Sometimes I complain about having to cook dinner every. night. Then, sometimes life gets so busy that I don’t cook for a whole week and all I want to do is make a nice meal. I don’t know if this is how it works in your house, but I find myself somewhere in this cycle most of the time. Because I have a night class this semester, Cody and I eat fast food at least once a week for dinner; it’s just easier, and it allows us to have some time together throughout the day.
A couple days ago, I started really missing my kitchen. Then last night I finally had time to cook a nice dinner. This was my first time cooking a spaghetti squash. I have to say, Cody was a little apprehensive, but I assured him that if he didn’t like it, we have plenty of other food in the house. When Cody and I first got together, he wasn’t much of a vegetable person. He was more of a frozen-pizza-and-french-fries-and-chinese-food person. I’ve found that if I put vegetables in our meals he’ll eventually eat them 🙂
It turns out that we both loved this recipe! Even better, it’s low carb and full of vitamins and protein.
I learned how to cook a spaghetti squash here. I used the bake-it-whole method. Easy peasy :). I took a light alfredo sauce recipe from here. (I love Gimme Some Oven. Clever name, great recipes, what else do you want from a food blog?)
Here’s what you’ll need:
- 1 fresh spaghetti squash – whole
- boneless skinless chicken breast (I used one large breast for 2 people; adjust as needed)
- 1 can of green peas
- 4 cloves fresh garlic
- 1 Tbsp. Olive Oil
- Salt & Pepper
- 3 Tbsp. all-purpose flour
- 1 C. Milk (any kind will work; I use 2%)
- 1 C. Chicken broth
- 3/4 C. shredded Parmesan cheese
- Fresh chopped Parsley (optional)
For the squash:
- Preheat your oven to 375°F.
- Poke holes in your squash with a knife or fork, then place on a baking sheet. I propped mine up with shaped aluminum foil so it didn’t roll around.
- Bake for 60 minutes, turning half-way through. Allow 10 minutes to cool before handling.
- Cut the squash in half length-wise, then use a utensil to scrape out the seeds and gooey-parts (that’s a very technical term.)
- Then use a fork to scrape the squash out of the rind. Ta-da! 🙂
For the chicken:
- Cut the chicken breast into thin sections, then place in a baking dish.
- Season with salt, pepper, and any other spices you prefer.
- Bake for 20 minutes, then cut the chicken into bite-sized pieces.
For the sauce:
- Prepare the garlic by peeling off the outer layers and dicing the cloves. Or just use the canned stuff 🙂
- Sautee the garlic with olive oil over medium heat until just cooked, about 2 minutes.
- Sprinkle the flour in top and let cook for about 1 minute.
- Slowly pour in the chicken broth, and whisk to combine.
- Add the milk to the saucepan, whisking to combine. Let the sauce simmer on low-medium heat until just thickened.
- Add the parmesan cheese and chopped parsley and allow to thicken further. To increase thickness to your preferences, feel free to add more flour.
Bringing it all together:
In a medium-depth pan, heat the spaghetti squash until warm. Add the peas and chicken to the pan to combine. Season with salt and pepper, then add the sauce.
And there you have it 🙂 Enjoy!