When my husband and I are trying to eat a little bit healthier, we generally try to eliminate (or maybe just cut back on) carbs. That has worked for us in the past, so we stick to it. I struggle to make sure he is full after dinner though. Sometimes a salad just doesn’t cut it. Adding extra meat or veggies to his meal usually helps.
One of my all time favorite veggies is spaghetti squash. Have you ever tried it? It’s amazing. Super simple to cook with, really versatile and tasty! Ryan needs a little bit of convincing sometimes, but by adding some delicious sauce, a tiny bit of cheese and plenty of chicken, this stuff spaghetti squash is a real winner.
I created this meal by using what we had in the pantry and refrigerator. It may not be the healthiest thing I have ever made, but it is all about balance. A little alfredo sauce never hurt anyone. Especially on squash rather than pasta!
1 medium spaghetti squash
2 chicken breasts, cooked and chopped into bite size pieces
1/2 cup light alfredo sauce
1/4 cup pesto sauce
1/2 cup shredded mozzarella cheese
salt + pepper
Preheat your oven to 400 degrees. With a large, sharp knife, carefully cut the squash in half lengthwise. Lay the halves cut side down on a cutting board and pierce them all over with a fork. Be really careful not to stab your hand! I’ve definitely don’t that before.
Transfer the squash cut side down onto a foil lined baking sheet and bake for about 30 minutes or until the inside is easily pierced with a fork. Set side to cool.
Once the squash is cool enough to handle, use a spoon to remove the seeds and throw those away. (I’ve always wondered if baking the seeds like pumpkin seeds would be good. Maybe I’ll try it one day soon…) With a fork, scrap the squash and spaghetti-like pieces will come out. Scrap until you get down to the skin, but don’t make a hole in it since we will be stuffing them. Add the “noodles” to a large bowl.
Add the Alfredo and pesto (alfresto? pesfredo?) together with the squash, chicken and half of the cheese. Season with salt and pepper. Mix well. Spoon half of the mixture into each half of the squash shell. Top with remaining cheese.
Bake at 375 degrees for 15 minutes or until everything is warm and the cheese is melted. You can put the squash under the broiler for a few minutes or crisp up the cheese if you want as well.
Enjoy right away or put in the refrigerator before baking for a weeknight meal that is almost ready to go!
Try using this idea with other sauces or ingredients that your family likes. Buffalo chicken is next on my list!