Spicy Chicken and Spaghetti Squash Skillet

Johnney's Note:

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.

• Total Time: 1 hrs
• Prep Time: 25 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 1 small spaghetti squash, cooked by your favorite method and separated into strands (See How to Cook Spaghetti Squash)
• 2 tablespoons olive oil
• 1/2 cup minced onion
• 3 -4 cloves garlic, minced
• 2 green onions, finely chopped
• 12 ounces cooked chicken or 12 ounces cooked turkey
• 2 cups canned crushed tomatoes
• 1/4 cup dry red wine
• 2 teaspoons capers
• 2 1/2 teaspoons fresh oregano or 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes, to taste
• 3 tablespoons Italian parsley, finely chopped

Directions:

1. Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
2. Add the chicken or turkey and cook for about 3-4 minutes.
3. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
4. Add remaining ingredients and simmer for another 5 minutes.
5. Pour sauce over heated spaghetti squash and serve.

Reviews

[oelkesm]

Unfortunately, this did not come out well. The sauce was spicy, but it was not flavorful, even after adding a chicken bouillon cube, heavy cream and parmesan. With the squash, this was too sweet. I've made other spaghetti squash dishes with success, but I'm sorry to say I couldn't find anything that would "fix" this one.

[Chef #220301]

Delicious! Prepared exactly as suggested but added a handful of kalamata olives & mixed the spaghetti squash into the sauce before serving.

[LorrieK]

Yummmm!!! I'm excited to find another great spaghetti squash recipe! I sauteed a (quartered & sliced) zucchini along with the onions & garlic, added 1/2 tsp. salt, and used only 1/4 tsp. red pepper flakes. Easy, healthy, and delicious! Thanks, Johnney!