Pesto Spaghetti Squash

I decided to revisit my last attempt to make spaghetti squash. The biggest mistake I made last time was not scooping out the seeds prior to creating the noodles, which left me with a gooey mess. This time, I decided to prep the squash before baking it in the oven.


Spaghetti Squash 

Serves 4-6

Ingredients

• spaghetti squash
• salt and pepper to taste 
• 3-4 cloves of garlic minced
• olive oil

Directions

Preheat oven to 375 degrees.

Lightly heat squash in microwave for 1-2 minutes. Cut squash in half and scoop out seeds with spoon. Don't use a fork because it will just end up stringy and harder to scoop out.

Once fully cleaned of seeds, sprinkle rub garlic, salt, pepper, and a little bit of olive oil on the inside of the squash.

Place squash rind up in oven for 35-40 minutes, until you can easily create strands with fork.

To make the strands, gently separate the squash meat from the inside of the rind, using a "fluffing" motion with a fork.


Spaghetti Squash with Pesto, Broccoli and Chicken

• 1 T olive oil
• 2 shallots minced
• 1 cup broccoli floret
• 2 cups diced cooked chicken
• 4 cups Spaghetti Squash
• 1/2 cup Pesto 

Directions:

Heat olive oil in medium size pan. Add shallots. Cook until lightly aromatic.

Add broccoli and saute for another 3-4 minutes until soft. Add diced chicken, spaghetti squash, and pesto and cook 5 additional minutes.

Serve and enjoy