Spaghetti Squash And Tomato Chicken Sauce Food

CHICKEN & TOMATO-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
• Scoop out the seeds, brush with oil, salt, and pepper, and place face down on a baking tray. Bake for 35-40 minutes or until a fork can easily pierce the skin.
• Heat olive oil in a large pan. Add chicken breasts (seasoned with salt and pepper) and garlic, and fully cook.
• Add tomatoes and spinach. Cook until spinach has wilted. Add marinara sauce.
• Stack the basil leaves and roll them up. Cut into slices and add to pan.
• Add crushed red pepper, and stir until the ingredients are fully incorporated.
• Once the squash has finished roasting, remove from the oven and let it sit for a few minutes before turning over and pulling at it with a fork. (Careful, there will be some steam!)
• Shred the inside of each squash, being careful not to poke through the skin. Pour the sauce over the shredded squash, top with fresh basil, and serve.
• Enjoy!

SPAGHETTI SQUASH SPAGHETTI WITH MEAT SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Poke 8 to 10 holes in the spaghetti squash; place whole in a baking pan.
• Bake in the preheated oven until squash is easily pierced with a knife, about 25 minutes. Remove and let cool until easily handled.
• Cut squash in half; remove seeds and ribs. Place squash halves facedown in a baking dish with a little bit of water and cover with foil. Bake until you can pull the sides away easily with a fork, about 25 minutes more.
• Meanwhile, heat a medium skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set beef aside.
• Heat a large, deep skillet over medium-low heat. Add olive oil, yellow squash, zucchini, bell pepper, onion, Italian seasoning, basil, black pepper, oregano, garlic powder, thyme, and red pepper flakes. Cook and stir until vegetables are tender, about 10 minutes. Pour in tomato sauce and simmer until heated through, adding the beef halfway through, about 10 minutes more.
• Turn spaghetti squash face-up; shred the sides from the center out with a fork. Scoop "spaghetti" from squash onto serving plates. Flatten and top with the sauce.

CHICKEN SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
• Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
• Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.

SPAGHETTI SQUASH WITH TOMATOES

Steps:

• Cook squash til done using any method you prefer- bake, boil, steam, microwave.
• When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes).
• Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more.
• When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture ontop of shredded squash, top with parmesan.

CHICKEN WITH SPAGHETTI SQUASH AND FIRE-ROASTED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
• Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
• Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.

SPAGHETTI SQUASH WITH ROASTED ROMA TOMATO SAUCE

Steps:

• Preheat oven to 375 degrees.
• Cut spaghetti squash in half, remove seeds and place in a roasting pan.
• Wash and quarter roma tomatoes and toss in 2 tablespoons of olive oil and kosher salt and place on a baking sheet. Roast in oven with spaghetti squash for 45 minutes. Remove squash and tomatoes from oven. Let squash cool for about twenty minutes.
• Meanwhile, sauté garlic in remaining olive oil until golden brown. Add roasted tomatoes, basil, wine and chili flakes and let simmer for 30 minutes.
• Remove spaghetti squash strands with a fork and place in a bowl and set aside. When sauce is done, add spaghetti squash and toss. Season to taste and garnish with parmesan cheese. Sprinkle chopped parsley on top. Serve and enjoy!