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Tuesday, November 29, 2011

Spaghetti Squash

Ingredients

  • 1 whole Spaghetti Squash
  • 2 Tablespoons Extra Virgin Olive Oil
  • 4 cloves Garlic, Minced
  • 1 cup Chicken Broth, Divided Use
  • ⅓ cups Sundried Tomatoes, Chopped
  • 2 cups Broccoli Florets
  • 1 cup Frozen Peas
  • 2 whole Chicken Breasts, Grilled And Sliced
  • ¼ cups Grated Parmesan Cheese
  • 1 pinch Salt/pepper To Taste
  • Preparation Instructions

    1. Preheat oven to 375 degrees (F).
    2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon.
    3. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
    4. Using a fork, scrape the inside of the squash with the tines to remove strands.
    5. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
    6. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
    7. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
    8. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
    9. Serve on top of the squash strands with fresh shaved parmesan cheese.

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