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