A few weeks back, a girlfriend of mine blogged about her experiences cooking with spaghetti squash. I am a huge pasta lover - so I became instantly fascinated with the idea of eating a vegetable that mimics my favorite carbohydrate! I decided to follow Meghan's instructions for cooking the squash, and just substitute it for the pasta in an easy favorite (& inexpensive) recipe of mine. The results were unbelievable. I honestly will sub pasta for this squash quite frequently in the future.
Chicken Pesto "Pasta"
1 spaghetti squash
1/2 C pesto
1 pkg stir fry chicken
1 can of diced tomatoes
1 small can evaporated milk
Parmesan cheese
I cut the squash in half & placed it cut-side down on a greased baking sheet - baking it at 350 degrees for 45 minutes. Defrosted half a cup of pesto my mom had made a few weeks back on the side. Sauteed one small package of chicken strips (seasoned lightly). Shredded the chicken strips & placed them along with the pesto into a sauce pot over low heat. Added one can of diced tomatoes (I prefer the ones with basil), one small can of evaporated milk & let the sauce simmer. Removed the squash from the oven & ran a fork through it creating spaghetti strands. Added strands to the sauce, tossed with grated Parmesan cheese & serve!
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