Tag: spaghetti squash

Casseroles · Poultry · Vegetables

Tuscan Chicken and Spaghetti Squash

cathysmahaLeave a comment

Tuscan Chicken and Spaghetti Squash was an easy dish to put together and used things I had on hand. I thought the flavor was very good but a little too rich for me. Next time, I would either use half and half or substitute half of the cream with chicken broth. My spaghetti squash have produced well and I’m always looking for new dishes to try!

Tuscan Chicken and Spaghetti Squash

INGREDIENTS:
  • 1 medium spaghetti squash
  • 1 pound boneless, skinless chicken (cut into bite size pieces)
  • salt
  • pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 4 cloves garlic (minced)
  • 1 shallot (minced)
  • 2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)
  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese (grated)
  • 3 ounces baby spinach
  • fresh parsley (optional, garnish)
DIRECTIONS:
  1. Carefully pierce the spaghetti squash into the center with a knife several times. Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let cool while you prepare the chicken.
  2. Season the chicken with salt, pepper and Italian seasoning.
  3. Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until it’s no longer pink in the center, about 7 minutes.
  4. Remove the chicken from the pan, place on a plate and tent with aluminum foil to keep warm.
  5. Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes or until they just start to soften.
  6. Mix in the sun-dried tomatoes and cook an additional minute.2 tablespoons sun-dried tomatoes
  7. Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
  8. Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.
  9. Once the squash is cool, cut it in half length-wise, remove the seeds and scrap out the strands with a fork.
  10. Stir the squash into the cream sauce until evenly coated.
  11. Garnish with fresh parsley, if desired.

Recipe from DeliciousLittleBites

Italian Dishes · Vegetables

Spaghetti Squash Lasagna

cathysmahaLeave a comment

Spaghetti Squash abounds in my garden and I needed new recipes and this one is a winner. Daughter, Sarah, told me about this recipe and it was a must try. The recipe is sooo good and flavorful. For mushroom haters, you could easily leave those out. The garlic herb cheese really adds a new dimension to the recipe.

Spaghetti Squash Lasagna

INGREDIENTS:
  • 1 spaghetti squash
  • 1 lb. Italian sausage
  • 8 oz. sliced raw mushrooms
  • 38 oz. jar Rao Marinara sauce (or sauce of choice)
  • 1 cup fresh spinach (or more to your liking)
  • 5.2 oz. Garlic herb cheese (or garlic herb goat cheese)
  • 8 oz. shredded mozzarella
DIRECTIONS:
  1. Preheat oven 400 degrees Fahrenheit. Cut the spaghetti squash in half and remove seeds. Roast the spaghetti squash flesh side down on a baking sheet with parchment paper for 45-60 minutes, until golden brown. Remove from the oven and cool. Once the squash is done baking, use a fork to remove the spaghetti-like threads.
  2. Brown Italian Sausage. When the sausage is almost cooked through, add mushrooms. Once sausage and mushrooms are cooked through, drain and remove to a paper towel on a plate to absorb the extra fat.
  3. Lower oven temperature to 350 degrees Fahrenheit.
  4. Grease a 9×14″ pan. Cover the bottom of the pan with a layer of marinara sauce. Top with half of the spaghetti squash, half of the sausage/mushroom mixture, then a layer of fresh spinach leaves. Dallop with garlic herb cheese. Repeat a layer of spaghetti squash, marinara sauce, sausage/mushroom and top with more marinara sauce. Top all with a layer of Mozzarella cheese.
  5. Bake at 350 degrees for 45-60 minutes.
  6. Note: I used about 3/4 of the Marina sauce in the recipe and used the reserved sauce when reheating leftovers.

Recipe from Sarah’s good friend, Megan

Breakfast · New Favorite

Italian Spaghetti Squash Egg Cups

cathysmahaLeave a comment

What do you do when you have a lot of leftover spaghetti squash and Italian sausage? You invent a recipe for egg cups. Through the years, I’ve made many types of egg cups, but spaghetti squash is a new one.  Frankly, I didn’t expect them to be very good, but they were delicious!  I made them and refrigerated them, heating them up in the microwave the next day.  I’ll definitely be making this again, and again.  

ITALIAN SPAGHETTI SQUASH EGG CUPS

5 eggs, beaten
3-4 cups cooked spaghetti squash
1-2 tablespoons olive oil
1 cup cooked Italian Sausage, crumbled
1/4 shredded Pecorino Romano or Parmesan cheese
1/2 tsp. Italian seasoning
salt & pepper to taste
Extra shredded cheese to sprinkle on top of the egg cups before baking.

Preheat oven to 350 degrees.
Mix all ingredients together. Pour into greased muffin tins (they tend to stick so grease generously). Sprinkle extra shredded cheese on top of each cup. Bake at 350 degrees for 20-25 minutes. Makes about 16 egg cups.