The squash in this recipe has to bake for an hour and a half, but don't let that stop you! Preparing this healthy dish is simple and worth the wait.
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
How to Make It
Preheat oven to 375°.
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.
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.
Steam broccoli, covered, for 2 minutes or until crisp-tender. Rinse broccoli with cold water; drain and set aside.
Combine squash, tomatoes, broccoli, and remaining ingredients; toss gently.
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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.
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