Tuesday, October 4, 2011

Spaghetti Squash with Chicken

So today I decided to make a healthier choice and use spaghetti squash instead of spaghetti.  I cut the squash in half, sprinkled some salt and pepper on, and roasted them for about 45 minutes.

Roasted Spaghetti Squash
I made the sauce from scratch, just adding random spices that I thought sounded good: garlic, onion flakes, Italian spices, pepper, and red pepper flakes.  Next I cooked some chicken with red peppers, onions, and red pepper flakes.
Chicken, red peppers, and onions.
Then I added the chicken concoction to the sauce, let it simmer for a little bit and scooped it on top of the squash.  It turned out great, with a little kick from the red pepper flakes.  Yummy!

Spaghetti Squash with Chicken and Red Sauce
Spaghetti Squash with Chicken

1/2 Tbsp. olive oil
1 medium spaghetti squash
1 chicken breast, cut into strips
1 red bell pepper, cut into strips
1 (28 oz.) can tomato puree
2 cloves garlic, minced
1/2 Tbsp. Italian seasoning
1 Tbsp. onion flakes
1/2 tsp. red pepper flakes
Salt and Pepper

Preheat oven to 350.  Cut spaghetti squash in half and sprinkle inside with salt and pepper.
Roast for about 45 minutes, or until the skin is easily pierced with a fork.
Meanwhile, add tomato puree, garlic, Italian seasoning, onion flakes, and red pepper flakes to a medium saucepan.  Heat on low until spaghetti squash is done.  (The longer it cooks, the better!)
As sauce and squash are just about done, add olive oil to medium frying pan.  When hot, add chicken and peppers.  Flip everything over after about 3 minutes.  Cook until chicken juices run clear.
After spaghetti squash comes out of oven, let cool and use a fork to scrape the squash out of the skin.
Serve the chicken and peppers over the spaghetti squash with sauce over top.