TASTY SPAGHETTI SQUASH RECIPES

Steps:

• Preheat the oven to 400˚F (200˚C).
• Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
• Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
• Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
• Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
• Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
• Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
• Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
• Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
• Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
• Pour the sauce over the squash. Serve immediately.
• Enjoy!

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.