Courtesy of Katie Starek
Ingredients
1 spaghetti squash
1 lb protein of your choice (shrimp, chicken, etc)
2-3 cloves of chopped or pressed garlic
lots of spinach or kale
mushrooms
sundried tomatoes (I used 6-8 chopped)
Italian seasoning
1-2 cup chicken broth
butter
olive oil
salt and pepper to taste
Instructions:
Roast 1 spaghetti squash as follows:
Preheat oven to 375. Slice squash in half and scrape out the guts. Place inside down on cookie sheet and bake for 45minutes.
About 20 minutes in – cook your protein, sautee mushrooms, spinach or kale and sundried tomatoes in olive oil. Place to the side. Use italian seasoning just to add some additional flavor (dried oregano, tyme, basil and parsley).
Remove squash from oven – let cool for 5-10 minutes (so you don’t burn your hands!) then scrape the sides with a fork – it should easily be “spaghetti” – if not – put back in the oven for another 5-10 minutes.
Cook garlic in 2 tbsp of butter (the butter will help slightly thicken sauce). Garlic cooks/burns quickly – 1-2 minutes. Once garlic is cooked – add 1-2 cups of broth – bring to a simmer, add chicken and veggie mixture allow to simmer for about 5-7 minutes. Remove from heat and mix in spaghetti squash. Return to heat if squash has cooled too much – but don’t let it cook for too long or the squash will lose its slightly crunchy texture.