Vegetables
Spaghetti Squash & Chicken
& Olives Spaghetti squash is one of my favorite vegetables. So easy to prepare and so versatile. It makes a great side dish and does so well as a star in a main course.
The other day I forgot to take something out for dinner, so it was improvisation time. A spaghetti squash, some left over spaghetti sauce a great start , a few more ingredients and it was dinner time.
I always keep large cans of chicken breast in the pantry, it's just as good as tuna in my pasta salad: http://www.rantsravesandrecipes.com/worlds-best-tuna-salad . Add some olives and a few more items and voila a great dinner spaghetti squash & chicken with olives
Directions
- Preheat oven to 400º Take the squash and cut it in half lengthwise.
- You'll need a large knife, and cut carefully, as squash have rather hard skins.
- Scoop out the seeds, baste the inside with the melted butter and lightly salt and pepper .
- Place the squash halves onto a sheet pan and bake skin side up for 30-45 minutes until the squash is cooked, check by piercing the squash on the cut side, with a fork and if the fork goes easily through to the skin it's done.
- While the squash is cooking prepare the sauce.
- put all the ingredients except the cheese into a sauce pan and slowly bring up to heat.
- When the squash is cooked take it out of the oven and let cool slightly.
- Holding with a towel or cloth scrape the strands of squash out of the shell either into a bowl or directly onto a plate.
- Just before serving add the mozzarella cheese to the sauce and stir to combine.
- Spoon over the squash.
- Optional sprinkle with Parmesan.