Finally it’s fall and finally my local grocery stores are starting to stock my favorite squashes! Butternut, acorn, sweet pumpkin, and spaghetti! The one I got on sale the other day was the spaghetti squash. It’s super easy to cook and taste similarity to pasta. I love it plain with a sprinkle of parmesan cheese, or mixed with pesto. Here’s a quick recipe:

Spaghetti Squash with Chicken in Marinara Sauce

Preheat the oven to 450 degrees F.

Wash spaghetti squash and line an oven tray with aluminum foil. Place squash on tray and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle. Split open the squash and scoop out the seed.

Meanwhile cooked the chicken in a hot pan. Once cooked pour in marinara sauce and heat though.

When squash is cool enough to handle, using a fork  scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the marinara and chicken for just long enough to get hot. Serve and enjoy.


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