SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS
Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that's bursting with bright, comforting flavors.
Provided by Anna Stockwell
Categories Wheat/Gluten-Free Chicken Pomegranate Healthy Dinner Spice Winter Fall Dairy Free Peanut Free Soy Free Kosher Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
- Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35-45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.
- Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.
- Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.
- Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.
SPICY CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Line a 9-by-13-inch baking dish with 2 pieces of foil.
- Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
- Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
- Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
- If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
- Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
- If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
- To cook from frozen: Preheat the oven to 325 degrees F.
- Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
- Serve with salad and French bread.
CHICKEN & SPAGHETTI SQUASH
While dreaming up a healthier pasta dish, I decided to experiment with spaghetti squash. After a few tries, I settled on this delicious casserole bursting with flavor but not fat. Christina Morris, Calabasas, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender., Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside., In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer half of the squash, chicken mixture and reserved crumb mixture. Repeat layers., Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.
Nutrition Facts : Calories 348 calories, Fat 14g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 493mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges
SPICY SZECHWAN CHICKEN WITH SPAGHETTI SQUASH
This is a delicious and easy to prepare recipe that delivers a chicken dish with a spicy brown sauce. Tips: Soy Sauce - Depending on the type of Soy sauce used, this dish can be very salty. Personally I use a low sodium brand most of the time even if it isn't 'Naturally brewed'. Some of the best I've used though has been the 'Dark' soy sauce purchased at grocery stores catering to Asian customers. I was surprised to find this thick dark soy to be less salty than your basic la choy or Kikkoman. Pepper flakes - You can add quite a bit as this recipe is for a milder palate. Sherry - Use Dry Sherry or even better Rice Wine. I've substituted many different things for this. Red Wine, White wine, Diluted Cider or Red Wine vinegar, apple juice. Each one adds an interesting flavor. Sauce to meat proportion - I tend to like Chinese dishes with sauce so that I can mix it with the rice on my plate. For a 'Saucier' turnout just keep the proportion of liquids to cornstarch. i.e. 1 part Cornstarch to 3 parts soy. Cooking - If you have anyone in the house with breathing problems you may want ventilation during the blackening of the pepper flakes. This produces a very pungent aroma and can set asthmatics coughing.
Provided by BrenBart
Categories Szechuan
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the spaghetti squash in half, scoop out seeds and bake uncovered in the oven till the fibers are tender and separate easily.
- Cut chicken into half inch cubes and mix in 1 Tbsp soy and cornstarch in a bowl to marinate.
- Mix together and set aside the remaining soy sauce, sherry, sugar and vinegar.
- Heat oil in an uncovered wok at 375 degrees-- In practice I always cook this at as high a heat as possible.
- When hot, add the pepper flakes, stirring until black.
- Add the chicken and stir fry for 2-3 minutes.
- Remove chicken with a strainer.
- Add green onion, leek and gingerroot; Stir fry for~1 minute.
- Add the chicken removed earlier to the vegetables and stir fry for another couple of minutes.
- Add the sherry/soy mixture-- (I like for the chicken to appear 95% done before I add the sauce since it will continue to cook for a couple minutes even after turning off the wok or pan) Bring sauce to a low boil for about a minute then remove to a serving dish.
- Serve with Rice or baked spaghetti squash.
Nutrition Facts : Calories 442.6, Fat 16.6, SaturatedFat 3.1, Cholesterol 136.9, Sodium 918, Carbohydrate 10.7, Fiber 1.4, Sugar 4.1, Protein 56.8
CREAMY CHICKEN AND SPAGHETTI SQUASH BOATS
Creamy chicken in spaghetti squash boats.
Provided by Mariah Ruane
Categories Meat and Poultry Chicken
Time 3h30m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk salad dressing, pepper flakes, onion powder, and paprika together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 4 hours.
- When ready to cook, preheat the oven to 400 degrees F (200 degrees C).
- Pierce squash with a fork lengthwise around the center edge. Place on a microwave-safe plate and microwave on high for 3 to 5 minutes, depending on size. Let cool in the microwave for 1 minute.
- Remove from the microwave and slice in half along the score line. Scoop out and discard seeds. Rub flesh with olive oil and season with salt and pepper. Place squash halves, cut-sides down, on a rimmed baking sheet.
- Bake in the preheated oven until squash is tender when pierced with a fork, about 40 minutes.
- While the squash is baking, pour chicken and marinade into a large skillet over medium-high heat; cook until juices run clear, 4 to 5 minutes. Remove from the pan and set aside.
- Add garlic to the skillet and reduce heat to medium; stir until fragrant, about 1 minute. Add spinach and tomatoes and saute until spinach is wilted, 2 to 3 minutes. Stir in cream, Parmesan cheese, and cream cheese; cook until melted and heated through, about 3 minutes. Add chicken back to the skillet and warm it up for 2 to 3 minutes.
- Meanwhile, remove squash from the oven and let cool for 2 to 3 minutes. Reduce heat to 350 degrees F (175 degrees C).
- Flip squash halves over, and use a fork to shred the flesh into strands, keeping it inside the shells. Spoon in the sauce mixture and toss gently to mix with squash. Top each half with mozzarella cheese.
- Return to the oven and bake for 10 to 15 minutes. Let sit for 1 to 2 minutes before serving.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 41.2 g, Cholesterol 70.5 mg, Fat 18.7 g, Fiber 2.6 g, Protein 22.2 g, SaturatedFat 8.3 g, Sodium 549.3 mg, Sugar 3.2 g
ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH
This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.
Provided by tclark23
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
- Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
- Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 42 g, Cholesterol 37.2 mg, Fat 26 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 7.7 g, Sodium 1825.1 mg, Sugar 19.6 g
SPICY CHICKEN AND SPAGHETTI SQUASH SKILLET
This spicy sauce, which makes good use of leftover chicken or turkey, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu.
Provided by Johnney
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
- Add the chicken or turkey and cook for about 3-4 minutes.
- Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
- Add remaining ingredients and simmer for another 5 minutes.
- Pour sauce over heated spaghetti squash and serve.
More about "spiced chicken with spaghetti squash pomegranate and pistachios food"
SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE AND …
From youtube.com
SWEET AND SPICY CHICKEN SPAGHETTI SQUASH - LEMONS …
From lemonsforlulu.com
10 BEST SPAGHETTI SQUASH CHICKEN RECIPES - YUMMLY
From yummly.com
PERSIAN-SPICED CHICKEN WITH SPAGHETTI SQUASH, …
From makanan.club
Servings 4Total Time 1 hrEstimated Reading Time 2 mins
SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS
CHICKEN PARMIGIANA WITH SPAGHETTI SQUASH - HEART AND STROKE …
From heartandstroke.ca
SHEET PAN SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, …
From copymethat.com
MY COOKING SITE --> PERSIAN-SPICED CHICKEN WITH SPAGHETTI …
From anees.website
PERSIAN-SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND …
From mastercook.com
PERSIAN-SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND ...
From eatyourbooks.com
PERSIAN SPICED CHICKEN WITH SPAGHETTI SQUASH POMEGRANATE AND …
From eatyourselfhappy1.blogspot.com
CHICKEN SPAGHETTI SQUASH CASSEROLE - THAT LOW CARB LIFE
From thatlowcarblife.com
PERSIAN SPICED CHICKEN WITH SPAGHETTI SQUASH
From wpr.org
SPICY SPAGHETTI SQUASH WITH CHICKEN - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
TANDOORI SPICED CHICKEN/TOFU WITH GARLIC SPAGHETTI SQUASH
From farmboy.ca
30 EASY SPICY CHICKEN RECIPES AND IDEAS - INSANELY GOOD
From insanelygoodrecipes.com
CHICKEN PESTO SPAGHETTI SQUASH - FOOD FAITH FITNESS
From foodfaithfitness.com
TUSCAN CHICKEN AND SPAGHETTI SQUASH - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
PISTACHIO PESTO SPAGHETTI SQUASH WITH CHICKEN SAUSAGE - THE …
From thesavvyspoon.com
SPICED GROUND CHICKEN WITH CURRANTS AND PISTACHIOS
From 177milkstreet.com
SPICED CHICKEN WITH SPAGHETTI SQUASH POMEGRANATE AND …
From wikifoodhub.com
SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS
From pinterest.ca
SPAGHETTI SQUASH & CHICKEN WITH AVOCADO PESTO - EATINGWELL
From eatingwell.com
PERSIAN-SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND …
From mealplannerpro.com
PERSIAN-SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND …
From goose.horine.dev
PERSIAN-SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND …
From mastercook.com
ONE DISH SPAGHETTI SQUASH & SPICY BBQ CHICKEN DRUMSTICKS
From mealpreponfleek.com
MILK.ORG | SPICY CHICKEN ENCHILADA SPAGHETTI SQUASH
From new.milk.org
RECIPES/PERSIAN-SPICED-CHICKEN-WITH-SPAGHETTI-SQUASH …
From github.com
SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND …
From pinterest.ca
SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS
From pinterest.com
SPICED SQUASH STEW WITH YOGURT, PISTACHIO, AND POMEGRANATE
From greatsquash.com
BAKED PESTO SPAGHETTI SQUASH WITH CHICKEN - A SPICY PERSPECTIVE
From aspicyperspective.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love