I ♥ spaghetti squash. It’s such an amazing [and simple!] low carb “spaghetti” option. And this amazing veg is not just for you low carbers, it’s a super tasty meal for the whole family! Spaghetti squash is a winter squash that you can find pretty much year round in your local grocery store. It’s appropriately named “spaghetti” squash because, when cooked, it makes stringy spaghetti like strands. It can seem a little daunting at first if you’re not sure how to cook it, but I promise, it’s so simple!

All you gotta do is:

[1] slice your squash down the center lengthwise

[2] using a spoon, scoop all the seeds out and discard

[3] place face down on a baking sheet and bake [35-45 minutes @ 350º]

[4] once cool, using a fork, scrape the flesh out into spaghetti like strands

[5] that’s it!

Because it takes around 45 minutes to cook the squash, I like to do this ahead of time, like a day or 2 before we’re going to have it for dinner. You can just store your pre-cooked squash in a tupperware container in the fridge for a day or two until you’re ready to use it. You can save your squash “boats” [the outer shell] if you’d like to bake in them, but it’s not necessary. You can mix up your spaghetti squash and cook it in a casserole dish, too.

The goodies [nutrients.]

Unlike many other winter squash, spaghetti squash is both low in calories and carbs, but it doesn’t necessarily eat that way. It makes a filling and satisfying dinner! This squash is a great source of vitamin C which is a potent antioxidant that keeps your body healthy and strong by fighting off inflammation. Spaghetti squash is also a good source of potassium which helps with fluid balance and muscle cramping, among other things. Overall, spaghetti squash contains lots of nutrients, both vitamins and minerals, in small amounts, making it a great nutrient-rich go-to food!

And fiiiiinally, to the recipe! Check out the recipe + directions below!

Cheesy Chicken and Broccoli Spaghetti Squash

servings: about 4

INGREDIENTS

• 1 large spaghetti squash
• 2 Tbsp olive oil or avocado oil
• 2 cups broccoli or broccolini florets, chopped into small pieces
• 2 cups leftover chicken, cubed OR cook up 2 chicken thighs with salt + pepper and cube
• ½ onion, diced
• 3 cloves garlic, minced
• 8 oz. fresh mozzarella, cubed
• 1 tsp sea salt, divided
• ½ tsp fresh ground black pepper, divided
• ¼ tsp red pepper flakes, optional

DIRECTIONS

To cook spaghetti squash: Preheat oven to 350 degrees. Using a sharp knife, cut the spaghetti squash lengthwise. Then, using a spoon, scoop out and discard all of the seeds. Place squash on a parchment paper lined baking sheet. With flesh side face up, drizzle 1 Tbsp olive oil and half of the salt and pepper over the flesh. Turn squash over and bake for about 40 minutes until the outer shell of the squash is slightly soft to the touch. Remove from oven and carefully turn squash over. Let cool slightly. Using a fork, scrape the flesh out of the shell into thin strands. Set aside.

Heat a large skillet with 1 Tbsp olive or avocado oil on medium heat. Add onion and garlic. Saute for a few minutes until fragrant and starting to get translucent. Next add broccoli, salt, pepper and red pepper flakes [optional]. Stir for a 2-3 minutes, then cover and let broccoli steam for a few minutes. Add about half of the cubed mozzarella mixture to the spaghetti squash and stir until cheese is incorporated and starting to melt. Transfer this mixture to your leftover squash “boats” or to a baking dish. Top with remaining mozzarella. Bake at 350 degrees for 10 minutes. Broil for 2-3 minutes until cheese is bubbly and slightly brown. Remove from oven and let cook for 10-15 minutes. The squash will be piping hot! Enjoy!

Cheesy Chicken and Broccoli Spaghetti Squash

 

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Prep time

10 mins

Cook time

1 hour 10 mins

Total time

1 hour 20 mins

 

Author: Angela Freed

Serves: 4

Ingredients

• 1 large spaghetti squash
• 2 Tbsp olive oil or avocado oil
• 2 cups broccoli or broccolini florets, chopped into small pieces
• 2 cups leftover chicken, cubed OR cook up 2 chicken thighs with salt + pepper and cube
• ½ onion, diced
• 3 cloves garlic, minced
• 8 oz. fresh mozzarella, cubed
• 1 tsp sea salt, divided
• ½ tsp fresh ground black pepper, divided
• ¼ tsp red pepper flakes, optional

Instructions

1. To cook spaghetti squash: Preheat oven to 350 degrees. Using a sharp knife, cut the spaghetti squash lengthwise. Then, using a spoon, scoop out and discard all of the seeds. Place squash on a parchment paper lined baking sheet. With flesh side face up, drizzle 1 Tbsp olive oil and half of the salt and pepper over the flesh. Turn squash over and bake for about 40 minutes until the outer shell of the squash is slightly soft to the touch. Remove from oven and carefully turn squash over. Let cool slightly. Using a fork, scrape the flesh out of the shell into thin strands. Set aside.
2. Heat a large skillet with 1 Tbsp olive or avocado oil on medium heat.
3. Add onion and garlic. Saute for a few minutes until fragrant and starting to get translucent.
4. Next add broccoli, salt, pepper and red pepper flakes [optional].
5. Stir for a 2-3 minutes, then cover and let broccoli steam for a few minutes.
6. Add about half of the cubed mozzarella mixture to the spaghetti squash and stir until cheese is incorporated and starting to melt.
7. Transfer this mixture to your leftover squash "boats" or to a baking dish.
8. Top with remaining mozzarella.
9. Bake at 350 degrees for 10 minutes.
10. Broil for 2-3 minutes until cheese is bubbly and slightly brown.
11. Remove from oven and let cook for 10-15 minutes. The squash will be piping hot!
12. Enjoy!

3.5.3208

What’s your favorite way to eat spaghetti squash? Let me know! Have you tried this recipe yet?

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