Spaghetti squash is really tasty if you add olive oil, salt, and pepper and serve as a side. Another option is to use it as a noodle replacement for a traditional spaghetti sauce. I stumbled into making this dish below because I was wanting something a little different than some of the other ways I’ve used spaghetti squash in the past.
Cook Time: 2 hours
1 spaghetti squash
1 package Trader Joe’s Sundried Tomato Basil Chicken Tenders
You can find this in the raw meat section. If you don’t have a Trader Joe’s, use whatever chicken you like, and season it with salt & pepper at the very least. You can make your own marinade and let it soak overnight as well.
½ cup basil, cut into ribbons
¼ cup pine nuts, toasted
½ cup grated Parmesan cheese
Salt and pepper
½ cup shredded Mozzarella cheese
Preheat oven to 400. Cut the squash in half lengthwise. Scrape out the seeds and stringy yellow parts of each half. In a 9x13 dish, add a ½ inch of water and place the squash halves into the dish with the cut side down. Bake for 1 hour. During this process you’re letting the water steam the squash. Alternatively, you can roast the squash face up on a baking sheet, but the water bath is more forgiving because you’re not likely to over roast the squash.
Meanwhile, pan sear the chicken in a skillet until fully cooked. Let it cool for 5-10 minutes, and then shred it either with your hands or two forks. Add the shredded chicken to a large bowl. Add in the toasted pine nuts, basil, Parmesan, salt and pepper, and stir to combine.
Once the spaghetti squash is cooked, take the squash out of the water bath and set them cut side up on a clean surface to cool. Turn the oven down to 350. Scrape out the flesh of the squash with a fork into the bowl with the other ingredients. The spaghetti squash will come out looking like noodles, which is why it got the name. Stir everything together, and pour into a 8x8 baking dish. Top with the shredded Mozzarella cheese, and bake again for 20 minutes until the cheese is melted.