Great recipe. I added roasted red peppers that I had on hand and used some flavored basil/garlic pasta sauce that I had leftover from another meal. This was excellent! It's not a weeknight meal because you have to cook the squash for quite awhile (90 minutes). My husband even found it filling.
Spaghetti Squash With Chicken, Broccoli, and Sun-Dried Tomatoes
Prep: 15 minutes; Cook: 92 minutes
Yield: 4 servings (serving size: 1 1/2 cups)
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Amount per serving
- Calories: 233
- Fat: 7g
- Saturated fat: 1g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1g
- Protein: 18g
- Carbohydrate: 29g
- Fiber: 7g
- Cholesterol: 37mg
- Iron: 3mg
- Sodium: 493mg
- Calcium: 110mg
- 1 spaghetti squash (about 3 1/4 pounds)
- 1/2 cup sun-dried tomatoes, packed without oil
- 1 cup hot water
- 2 cups small broccoli florets
- 2 cooked chicken breasts, cut into thin strips
- 1/2 cup tomato sauce
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, minced (about 2 teaspoons)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1. Preheat oven to 375°.
- 2. Pierce spaghetti squash 7 or 8 times with a fork. Place on a baking sheet; bake at 375° for 1 1/2 hours or until tender. Cool. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands. Keep warm.
- 3. While squash bakes, combine sun-dried tomatoes and 1 cup hot water in a bowl. Let stand 30 minutes or until soft. Drain, reserving 1/2 cup liquid. Chop the tomatoes.
- 4. Steam broccoli, covered, for 2 minutes or until crisp-tender. Rinse broccoli with cold water; drain and set aside.
- 5. Combine squash, tomatoes, broccoli, and remaining ingredients; toss gently.
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