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Tuesday, January 15, 2013

Spaghetti squash

This was my first time trying out spaghetti squash! It really tastes almost like normal noodles except it is just a harder texture. It is very tasty! I made this vegetarian from the original recipe by omitting the chicken from it. This version has sundried tomatoes, peas, and broccoli. This is not a weight watchers recipe though!


original recipe here-http://rufflesandtruffles.com/2010/09/spaghetti-squash-with-grilled-chicken-sundried-tomatoes-broccoli-and-peas/

Ingredients:

  • 1 medium size spaghetti squash (about 2lb)
  • 1/3 cup sundried tomatoes, chopped
  • 4 cloves garlic, minced
  • 1 cup frozen peas
  • 1 broccoli crown, chopped
  • 2 tbsp extra virgin olive oil
  • 1 cup chicken broth
  • grated parmesan cheese (about 1/4 cup)
  • salt/pepper, to taste

Instructions:

1. Preheat oven to 375 degrees F.
2. With a sharp knife, carefully cut the 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.
3. Using a fork, scrape the inside of the squash to remove strands.
4. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute one minute, then add spaghetti squash and saute an additional 2 minutes. Salt and pepper to taste.
5. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli. Saute 5 minutes.
6. Add peas, and remaining 3/4 cup chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
7. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
8. Serve with fresh shaved parmesan cheese.


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