Light weeknight dinner. Despite what others like to say, spaghetti squash is a not a substitute for pasta/spaghetti. If you are looking for a pasta dish, then use noodles. Spaghetti squash tastes like squash and falls apart in your mouth like a squash, not like a sticky noodle. Spaghetti squash itself is a delicious vegetable should be given its own credit and not be compared to pasta.
That said, this is my favorite was to make spaghetti squash. The spices and parmesan cheese add complimentary flavors without drowning the richness of the squash.
- 1 spaghetti squash
- 1 lb. chicken cubed
- ¼ c. Parmesan cheese
- 1/4 c. Parsley chopped
- 3 cloves garlic minced
- 1 small onion chopped
- 1 T. Basil
- salt and pepper to taste
Preheat oven to 400 degrees.
Slice spaghetti squash in half and remove seeds. Cutting a spaghetti squash can be difficult. Be careful and take your time so you don’t have an accident. I find it best to use a sharp knife and pierce the rind to start. Then work my way around until the squah is cut into two halves.
Place on baking sheet and bake for 30-40 minutes or until a fork can easily pierce the center flesh. Remove from oven and let cool. Scrape the insides with a fork to remove the flesh in strings.
In a pot, place onion and garlic. Sauté until onions are transparent. Add chicken. Cook until chicken is cooked through. Add basil, spaghetti squash, salt and pepper, and parmesan cheese. Stir and heat until cheese melts.