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.
Ingredients for spaghetti squash & chicken & olives
This recipe serves two:
- 1 spaghetti squash, halved and seeded
- 1 13 oz can chicken breast or 1 baked fresh chicken breast
- 1 can green olives pitted(no pimento added)
- 2 cups approximate spaghetti sauce
- 1/4 cup shredded mozzarella cheese
- salt and pepper to taste
- Parmesan cheese for topping (Optional)
- 2 Tbs butter melted
Directions for spaghetti squash & chicken & olives
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.
Here are a few items to help make this recipe:
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch
Zwilling J.A. Henckels Twin Four Star 10-Inch Stainless-Steel Chef’s Knife
Ok it’s chicken with spaghetti sauce that’s a winner. The other stuff not so much, but I could eat around the green things. Chicken is always 5 paws.
- This recipe serves two
- 1 spaghetti squash, halved and seeded
- 1 13 oz can chicken breast or 1 baked fresh chicken breast
- 1 can green olives pitted(no pimento added)
- 2 cups approximate spaghetti sauce
- 1/4 cup shredded mozzarella cheese
- salt and pepper to taste
- Parmesan cheese for topping (Optional)
- 2 Tbs butter melted
- Preheat oven to 400º
- Take the squash and cut it 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 with a fork 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 scrap 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.
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