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