I've been eyeing the spaghetti squash in the farmer’s market lately. It’s a funny little thing—with hard flesh that magically transforms into stringy, noodly ribbons. Since we’re putting more and more daylight between ourselves and pasta, spaghetti squash moved from the food radar into the market basket. Keep it vegetarian, or add chicken for something a little heartier.
Squash Spaghetti with Chicken
1 spaghetti squash
Kosher salt
Black pepper
Olive oil
2 tablespoons pesto sauce
¼ cup chopped sun dried tomatoes
1 cup chopped, packed fresh spinach
2/3 - 1 cup chopped, cooked chicken
Fresh Parmesan cheese or feta cheese
Toasted nuts
Preheat oven to 350 degrees.
Carefully cut squash in half lengthwise with a sharp knife. Salt squash, and place cut sides down on a baking sheet brushed with olive oil. Cook for about 45 minutes until fork tender. When cool enough to handle, scrape squash out with a fork, and transfer to a medium skillet drizzled with a bit of olive oil.
To squash, add pesto sauce, sun dried tomatoes, spinach and chicken. Cook until squash is heated through and spinach is slightly wilted. Adjust seasoning.
Top with Parmesan cheese or feta cheese and nuts of your choice (pine nuts, almonds, walnuts). Drizzle with olive oil, and serve.
