Spaghetti squash is one of the many winter squash varieties. Winter squash, unlike summer squash have a thick inedible skin. This skin helps them to keep well as they are stored throughout the winter months, hence the name. This low calorie, high fibre veg is rich in vitamins and minerals and makes an excellent substitute for pasta as found in this gluten-free spaghetti recipe. It’s a mouth watering dish of roasted squash noodles in a light cream sauce showcasing a healthier take on the classic chicken Alfredo.
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Yields:
6 servings
Ingredients:
- Spaghetti squash, 2 medium, cut lengthwise with seeds removed
- Olive oil, 1 tbsp.
- Chicken breast, 1 lb., shredded
- Onion, 1 medium, diced
- Roasted garlic oil, 1tbsp
- Broccoli, 2-3 cups, cut into bite size pieces
- Pinenuts, ½ cup, toasted (optional)
- 35% cream, 2 cups
- Salt and pepper taste
- Red chili flakes, 1tsp.
- Sage, 1 tsp.
- Thyme, 1 tsp.
What you’ll need:
- Knife and cutting board
- Baking tray
- Parchment paper
- Small fry pan
- Sauté pan
- Utensils – tongs, spoon
What to do:
Preheat the oven to 400°F.
Cut the spaghetti squash in half, lengthwise and scrape out the seeds. Season the squash well with salt and pepper and drizzle with olive oil. Place the flesh side down on a baking tray lined with parchment paper. Bake for 35-40 minutes until fork tender. Remove from oven and set aside.
While the squash is baking, cut the onion, broccoli and herbs. Using a small fry pan toast the pine nuts. This recipe calls for shredded chicken, which I typically keep on hand in the freezer. I use this meal prep hack to make weeknight dinners with ease. Allow the shredded chicken enough time to thaw before using and drain any excess water. You can choose to use raw chicken for this recipe at which point you would clean and cut into bite size pieces after prepping the vegetables.
Heat garlic oil in a sauté pan over medium high heat. Add the onion and cook for 2 minutes until they start to soften. Add in the shredded chicken, thyme, sage, chilli flakes, broccoli, pine nuts and cream. Lower heat and simmer until veg are tender and cream is reduced by half. Adjust the seasoning of the creamy mixture as needed.
To serve, use a fork and scrape out the spaghetti squash into a serving dish. Spoon the creamy chicken and broccoli on top the bed of “noodles”. Mix together and enjoy.