Spaghetti Squash & Chicken & Olives
Spaghetti squash is one of my favorite vegetables. So easy to prepare and so versatile. It makes a great side dish and does so well as a star in a main course.
The other day I forgot to take something out for dinner, so it was improvisation time. A spaghetti squash, some left over spaghetti sauce a great start , a few more ingredients and it was dinner time.
I always keep large cans of chicken breast in the pantry, it’s just as good as tuna in my pasta salad: http://www.rantsravesandrecipes.com/worlds-best-tuna-salad . Add some olives and a few more items and voila a great dinner spaghetti squash & chicken with olives.
Ingredients for spaghetti squash & chicken & olives
This recipe serves two:
- 1 spaghetti squash, halved and seeded
- 1 13 oz can chicken breast or 1 baked fresh chicken breast
- 1 can green olives pitted(no pimento added)
- 2 cups approximate spaghetti sauce
- 1/4 cup shredded mozzarella cheese
- salt and pepper to taste
- Parmesan cheese for topping (Optional)
- 2 Tbs butter melted
Directions for spaghetti squash & chicken & olives
Preheat oven to 400º
Take the squash and cut it in half lengthwise. You’ll need a large knife, and cut carefully, as squash have rather hard skins. Scoop out the seeds, baste the inside with the melted butter and lightly salt and pepper . Place the squash halves onto a sheet pan and bake skin side up for 30-45 minutes until the squash is cooked, check by piercing the squash on the cut side, with a fork and if the fork goes easily through to the skin it’s done.
While the squash is cooking prepare the sauce. put all the ingredients except the cheese into a sauce pan and slowly bring up to heat.
When the squash is cooked take it out of the oven and let cool slightly. Holding with a towel or cloth scrape the strands of squash out of the shell either into a bowl or directly onto a plate.
Just before serving add the mozzarella cheese to the sauce and stir to combine. Spoon over the squash. Optional sprinkle with Parmesan.
Here are a few items to help make this recipe:
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch
Zwilling J.A. Henckels Twin Four Star 10-Inch Stainless-Steel Chef’s Knife
Ok it’s chicken with spaghetti sauce that’s a winner. The other stuff not so much, but I could eat around the green things. Chicken is always 5 paws.
- This recipe serves two
- 1 spaghetti squash, halved and seeded
- 1 13 oz can chicken breast or 1 baked fresh chicken breast
- 1 can green olives pitted(no pimento added)
- 2 cups approximate spaghetti sauce
- 1/4 cup shredded mozzarella cheese
- salt and pepper to taste
- Parmesan cheese for topping (Optional)
- 2 Tbs butter melted
- Preheat oven to 400º
- Take the squash and cut it half lengthwise. You'll need a large knife, and cut carefully as squash have rather hard skins. Scoop out the seeds, baste the inside with the melted butter and lightly salt and pepper . Place the squash halves onto a sheet pan and bake skin side up for 30-45 minutes until the squash is cooked, check by piercing the squash with a fork if the fork goes easily through to the skin it's done.
- While the squash is cooking prepare the sauce. put all the ingredients except the cheese into a sauce pan and slowly bring up to heat.
- When the squash is cooked take it out of the oven and let cool slightly. Holding with a towel or cloth scrap the strands of squash out of the shell either into a bowl or directly onto a plate.
- Just before serving add the mozzarella cheese to the sauce and stir to combine. Spoon over the squash. Optional sprinkle with Parmesan.
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
copyright © rantsravesandrecipes 2014 all rights reserved