I have been on such a spaghetti squash kick lately! If you follow me on IG or snap, you’re probably tired of seeing it. No apologies though because it’s SO GOOD.
Eating healthy this time of year is really difficult, because there’s something about colder weather that makes comfort food sound way better/cozier than a salad or chicken and veggies (unless you live in FL like me – it was 80 degrees today lol). It’s also hard because everyone’s throwing Christmas parties and eating Thanksgiving leftovers, and sweets seem to be more abundant than normal. So, if you’re craving a big warm bowl of pasta to cozy up with after work, maybe try swapping it out for spaghetti squash!
Not only is spaghetti squash low-calorie, but it’s gluten-free so if you have any intolerances with pasta, it’s a great alternative! And there are SO many different ways to eat this delicious winter veggie, you could probably eat it every night of the week without getting tired of it. I’ve also learned that it’s great for meal prepping, because one spaghetti squash goes a long way – making it very time AND cost efficient!
1 spaghetti squash
2 chicken breasts
1 zucchini squash
1 roma tomato
5 tablespoons of basil pesto (separated)
salt, pepper, garlic powder, onion powder
cheese to top it *optional*
First off, I’ll explain how to cook the squash. I think this is what kept me from trying this vegetable for so long, because I just assumed it was too difficult to cook. Turns out it’s extremely easy!
After heating your oven to 415, cut the squash in half, straight down the middle (long ways, stem to bottom).
Scoop out seeds with a spoon.
Drizzle with olive oil, and sprinkle with salt, pepper, and garlic (can use minced or powder). Place on a baking sheet, cover with foil, and bake for 45-50 minutes **this will definitely vary depending on the size of the squash; some are tiny, some are huge! use your judgment** You will know it is done when it shreds easily/tenderly when you scrape it with a fork!
While your squash is cooking, you can bake your chicken in a separate dish since the oven is already set to a high temp. **You can also cook it via a different method, this one is easiest/efficient**
Chop your zucchini and tomato into small chunks, and sautee over medium heat, until lightly browned and soft. Add in a little S+P, garlic and onion powder, to taste. After chicken is cooked, dice it up and add it to your pan with the zucchini and tomato. Turn heat down, and add in 2 tablespoons of pesto and stir until combined.
Once your squash is done and ready to shred, shred it completely with a fork (it’ll naturally make noodle-like pieces). Add in 2-3 tablespoons of pesto to the noodles, and stir until the “noodles” are well coated in pesto. You can either do this in a separate pan, or in the squash boats.
Top the “noodles” with the chicken zucchini mixture, either in the squash boats OR in a bowl! Totally up to you how you serve it, because it tastes delicious either way! It is also delicious when topped with a little parmesan or mozzarella cheese!
This is one of MANY different, yummy ways to prepare a spaghetti squash! I hope you love it as much as I do! Drop me a comment if you make it and let me know what you think and if you’d like to see more recipes with spaghetti squash! As always, thanks for reading and have a fabulous day!