Spaghetti squash with grilled chicken, sundried tomatoes, broccoli, and peas

Spaghetti squash with grilled chicken, sundried tomatoes, broccoli, and peas
Spaghetti squash with grilled chicken, sundried tomatoes, broccoli, and peas

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

Directions

1. Preheat oven to 375 degrees F. 2. With a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon. Place squash halves cut side down on a baking sheet; bake for 45 minutes. Let squash cool. ***Side note: if you’re looking for an even easier way to cook the squash, check out my instructions here*** 3. Using a fork, scrape the inside of the squash to remove strands. 4. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute one minute, then add spaghetti squash and saute an additional 2 minutes. Salt and pepper to taste. 5. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli. Saute 5 minutes. 6. Add peas, grilled chicken, and remaining 3/4 cup chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth). 7. Reduce heat to medium-ow. Cover skillet and simmer for about 3 minutes. 8. Serve with fresh shaved parmesan cheese. This recipe is also wonderful with pasta instead of spaghetti squash. Simply saute all of the vegetable/chicken ingredients in your skillet, then toss with the chicken broth, parmesan, and fresh pasta. How to cook a spaghetti squash New York: What We Ate 7 Links, erm: 10 links Baked Chicken Divan 15

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