I am always looking for new and healthy recipes to make for cooking. Baked Spaghetti Squash is a great and unique alternative to the traditional Spaghetti dish. The squash is a great substitute for noodles and when cooking, transforms into strands that resemble spaghetti noodles. Spaghetti Squash is packed with vitamins A and C, as well as fiber and potassium. It is also cheap and can be stored up to a month, in a cool, dry place.
This recipe will fill any cheese or spaghetti craving, as well as fill you up! 2 squashes go a long way and make for great leftovers. This is a fun, fall recipe to make, as well as extremely quick and easy. The chicken, marinara sauce and cheese add a sweet and bold flavor to the squash. This will be a family favorite meal for fall!
Ingredients: Spaghetti squash, Salt & pepper, Chicken breasts, Garlic powder, Oregano, Marinara sauce, Fat-free shredded mozzarella cheese
Preheat oven to 350 degrees.
Cut the squash in half lengthwise.
Scoop out the seeds and fibers with a spoon.
Place on a baking sheet, cut side up, and sprinkle with salt & pepper.
Roast for an hour or until the skin gives easily under pressure and the inside is tender.
While squash is roasting, season chicken cutlets with salt, pepper, garlic powder and oregano.
Heat a pan over medium-high heat, until both sides are cooked through.
Heat the marinara sauce in a saucepan, over low heat, to warm.
Remove the spaghetti squash from the oven.
Fluff the strands with a fork.
Leave the squash in the shell.
Season with salt and pepper.
Spoon about 1/4 cup marinara in each boat.
Slice the chicken.
Place on top of each squash half.
Top the chicken with 1/4 cup of the remaining marinara sauce, then top with cheese and place back into the hot over and cook until the cheese is melted and the sauce is hot, about 12 minutes.
Garnish with basil and serve with Parmesan cheese if desired.
If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers, and place on a microwave safe dish and cover.
Microwave 8-9 minutes.
Ingredients:
- 2 small/medium ripe spaghetti squash
- Salt & pepper, to taste
- 2 8oz chicken breasts
- Garlic powder
- 1/4 tsp. oregano
- 2 cups marinara sauce
- 1 cup fat-free shredded mozzarella cheese
Directions:
- Preheat oven to 350 degrees.
- Cut the squash in half lengthwise.
- Scoop out the seeds and fibers with a spoon.
- Place on a baking sheet, cut side up, and sprinkle with salt & pepper.
- Roast for an hour or until the skin gives easily under pressure and the inside is tender.
- While squash is roasting, season chicken cutlets with salt, pepper, garlic powder and oregano.
- Heat a pan over medium-high heat, until both sides are cooked through. Set aside.
- Heat the marinara sauce in a saucepan, over low heat, to warm.
- Remove the spaghetti squash from the oven and fluff the strands with a fork, leaving the squash in the shell.
- Season with salt and pepper.
- Spoon about 1/4 cup marinara in each boat.
- Slice the chicken and place on top of each squash half.
- Top the chicken with 1/4 cup of the remaining marinara sauce, then top with cheese and place back into the hot over and cook until the cheese is melted and the sauce is hot, about 12 minutes.
- Garnish with basil and serve with Parmesan cheese if desired.
