Isn’t spaghetti squash so fun!? It really can be used just like spaghetti noodles. I’ve used it to make normal spaghetti and meat sauce several times, but this time I decided to try this garlic sauce over it. Pretty tasty! (My picture doesn’t do this justice. I definitely needed some tomatoes or red peppers to add in for some color!)
Chicken & Spaghetti Squash with Garlic Sauce
2 medium chicken breasts, diced
Juice of 1 lemon
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp pepper
Sprinkle of salt
1 Spaghetti squash, cooked
Garlic sauce (below)
Marinade chicken in the lemon juice, rosemary, thyme, pepper, and salt for at least 20 minutes. (Can marinade overnight)
Cook spaghetti squash one of these ways:
1. Pierce squash 3-4 times with a knife. Place on a cookie sheet and bake at 450 degrees for about 1 hour.
2. Cut in half and place cut sides down on cookie sheet. Bake at 450 degrees for 30-40 minutes.
3. In a large pot of boiling water for about 20 minutes.
Spaghetti squash is done when a fork can easily be inserted in the side. Slice in half lengthwise (if you didn’t while baking). Scoop out seeds and then scoop out the “spaghetti” with a fork or spoon.
While spaghetti squash is baking:
Put about 1 T of oil in a large skillet.
Add chicken and cook (about 5-7 minutes).
Remove chicken from pan and use the same pan to cook the sauce:
2-3 T butter
2 T coconut or olive oil
4-5 cloves garlic, minced
2 T cornstarch (flour will work too)
2 1/2 cups chicken broth
1 T basil
salt and pepper to taste
Cherry tomatoes (optional)
Melt the butter and oil in a large skillet.
Add garlic and cook 2-3 minutes.
Stir in cornstarch and cook for 1 minute.
Add the chicken broth and bring to a boil. Simmer until thickened.
Stir in basil, salt, pepper and chicken.
Pour sauce over spaghetti squash.
Sprinkle with parsley and cherry tomatoes if desired.