Spaghetti Squash With Grilled Chicken and Sundried Tomatoes

"This is a very simple "meat and a veg" meal that totally tricks your brain into thinking it's getting carbs!"
 
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photo by FullyClothedChef photo by FullyClothedChef
photo by FullyClothedChef
Ready In:
1hr 15mins
Ingredients:
10
Serves:
8-10
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ingredients

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directions

  • Preheat oven to 375 degrees (F).
  • With a sharp knife, cut 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.
  • Using a fork, scrape the inside of the squash with the tines to remove strands.
  • In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
  • Add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli and saute 5 minutes.
  • Add peas, grilled chicken, and remaining 3/4 cup of chicken broth.
  • Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth).
  • Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
  • Serve on top of the squash strands with fresh shaved Parmesan cheese.

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RECIPE SUBMITTED BY

I'm really not very good at cooking at all. Hence the need for other people's recipes!! So thanks for making me look good!
 
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