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Spaghetti Squash with Grilled Chicken and Sun-dried Tomatoes

4.88 Mitt(s) 9 Rating(s)9 votes, average: 4.88 out of 59 votes, average: 4.88 out of 59 votes, average: 4.88 out of 59 votes, average: 4.88 out of 59 votes, average: 4.88 out of 5

Prep:

Cook:

Level: Intermediate

System:

4

Description

Until recently, I had never experienced the amazing-ness that is spaghetti squash. I kept hearing others rave about this magical squash, but I kept forgetting to look for it when I was at the grocery store.

Then I caved. My first spaghetti squash recipe was met with great enthusiasm by both my husband and myself. And of course, we are now hooked!

Ingredients

  • 1 whole Spaghetti Squash
  • 2 Tablespoons Extra Virgin Olive Oil
  • 4 cloves Garlic, Minced
  • 1 cup Chicken Broth, Divided Use
  • ⅓ cups Sun-dried Tomatoes, Chopped
  • 2 cups Broccoli Florets
  • 1 cup Frozen Peas
  • 2 whole Chicken Breasts, Grilled And Sliced
  • ¼ cups Grated Parmesan Cheese
  • 1 pinch Salt/pepper To Taste

Preparation

1. Preheat oven to 375 degrees (F).
2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon.
3. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
4. Using a fork, scrape the inside of the squash with the tines to remove strands.
5. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
6. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
7. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
8. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
9. Serve on top of the squash strands with fresh shaved parmesan cheese.

9 Comments

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on 8.29.2013

Question- do you add the squash to the skillet? Or just serve over on separate plate. The picture shows squash in skillet but directions say otherwise.
Cheers!

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Yvearl on 2.3.2013

I, too, forget every time I go to the store. Just put it on my list! This looks so good!!

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Erica on 10.21.2012

As a diabetic and pregnant with twins this was the perfect meal, I was able to eat a whole lot, feel satisfied and have a great blood sugar level! I will be making this recipe ALL the time. So happy I found it! Plus the babies loved it!

Avatar of purplesushi

purplesushi on 10.1.2012

I’m making this for dinner, but leaving out the peas (never have been a fan…and they’re not allowed on my low-carb food list anyways) Otherwise, sounds yummy – can’t wait!!

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shelikesruffles on 4.15.2011

echristensen – Yay! I am so glad you enjoyed it! I definitely love this meal and I feel oh so very good about eating it!

9 Reviews

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Avatar of Liz Hill

Liz Hill on 3.24.2013

I thought this was fantastic. I omitted the chicken (no…I’m not a vegetarian). I was just being lazy. I keep lots ef green veggies in the fridge and added them. Low cal, low carb, filling and made even my four year old ask for more.

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Erica on 10.21.2012

So delicous, I always have peas and broccoli in my fridge and when I went to make this to my surprise I was out of both so I used spinach and cauliflower instead and it was awesome and so easy to make. Next time I will make it according to the recipe the next times I make it I will try different veggies!! Delicious and healthy what could be better?!!

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Kelly on 2.29.2012

Very good! I burned my garlic, so I will probably put it in later in the cooking process next time.

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sarablaire on 1.16.2012

Loved this recipe. This was my first experience with spaghetti squash. So much fun! We loved this recipe. It’s super easy, and very tasty. You can also substitute many different ingredients for fun variations of this dish. We didn’t have peas, so we used lima beans…turned out great. I’d think mushrooms would be an awesome addition, too.

Avatar of JoyfulCook

JoyfulCook on 12.18.2011

After struggling to get the squash even cut open (my husband actually had to do that for me!), this was SUCH a simple, tasty recipe! I actually changed quite a few things because I had been planning to make this for a couple of weeks and ran out of a few things: no peas, but added carrots and celery for some crunch, no parmesan, but had some monterey jack. I doubled the sundried tomatoes and SO glad I did. They were an excellent addition. My husband’s and I’s first endeavor with spaghetti squash a tasty success! Will make again!

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