I’m not good at trying new things. Not good at being trendy. Not good at knowing what’s new and hip and all that jazz. I’m the 30-something year old sitting at home crocheting scarves. And boot cuffs. And blankets. And maybe a headband for the Cass (my crazy adorable 13 year old yorkie), just maybe. (I already admitted to my pathetic-ness, mmkay?) I love my boring life and wouldn’t trade it for the world. But, every once in a while, my food blog stalking makes me try new things. I can definitely be adventurous when it comes to food! I may be super late to the spaghetti squash party, but at least I show up at some point.
Are you guys like me? Or have you been eating spaghetti squash forever and ever and I’m the only one whose been missing out?? I need to know these things! In case you live in a closet like yours truly here, lemme explain: Spaghetti squash is a super yummy veg that – after cooked – turns into a simple pasta substitute. Don’t worry, I’m not anti-pasta. My love for pasta runs deep. There will most def be lotsa pasta happening up in here. But, not today. Today we are going to be adventerous and try this popular squash.
Honestly, I was not expecting to like it. I was really not expecting the hubs to like it (meat & potatoes guy, remember?) Well, he didn’t like it. He L-O-V-E-D it. He requests it often. He asks what else we can do with it. I am flabbergasted! This recipe from Skinnytaste was my first attempt at making a spaghetti squash. I’ve tried several since then and this is still the one I make most often. So, so yummers. I never thought I’d say this but I did not miss the pasta one bit.
This din takes a few steps but is very worth it! #1 – Cook the squash. You can choose between oven or microwave. Oven: Cut in half lengthwise, sprinkle with salt & pepper, roast in oven at 400 degrees for one hour – cut side down. Micro: Keep it whole, stab it a few times with a knife & cook for 4 minutes, flip it over and cook for 4-5 more minutes. You want the squash to be tender to the touch. Once cool, use a fork to pull the strands into “spaghetti” – this will happen very easily! TIP: Pull the “spaghetti” out of the squash & let it sit in a paper towel-lined colander over the sink. This will pull all the water out of your cooked squash! #2 – Season chicken breasts with salt, pepper, granulated garlic, and italian seasoning. Grill the chicken for 3-5 minutes per side.
#3 – Add your sauce. My sweet neighbor brought us over some of her homemade marinara so I used that! To save some time, use store-bought sauce here. #4 – Assemble your “boats”! Spaghetti squash, 1/4 cup of sauce, 1 sliced chicken breast, another 1/4 cup of sauce, shredded mozzarella & back into the oven for 12 minutes or until the cheese is nice & melty. #5 – Top with fresh basil & parmesan & serve! Depending on the size of your spaghetti squash, one “boat” can serve at least 2 people.
- 1 medium or large Spaghetti squash
- Salt & Pepper, to taste
- ½ cup marinara sauce
- 2 chicken breasts
- 1 tsp granulated garlic
- 1 Tbl Italian seasoning
- 1 cup mozzarella cheese
- Fresh basil
- Parmesan cheese
- Cook the spaghetti squash using either the oven or microwave. Oven: Cut in half lengthwise, sprinkle with salt & pepper, bake for 1 hour at 400 degrees - cut side down. Microwave: Do not cut the squash. Stab it a few times with a knife, cook for 4 minutes, turn it over and cook for another 4-5 minutes. The squash should be tender to the touch when done.
- Once cool, use a fork to pull the strands into "spaghetti" (This will happen very easily)
- Take all the "spaghetti" out of the squash and place into a paper towel-lined colander over the sink. (This will pull all of the water out of your cooked squash)
- Season the chicken breasts with salt & pepper, granulated garlic & Italian seasoning.
- Grill the chicken for 3-5 minutes per side (use your BBQ, grill pan, George Foreman, etc...)
- Assemble your boats! Put the "spaghetti" back into the squash boats, add ¼ cup marinara, sliced chicken, ¼ cup more marinara on top of the chicken, then top with ½ cup mozzarella onto each boat.
- Bake for 12 minutes or until cheese is melted
- Top with fresh basil & parmesan & enjoy!