Hey Guys! I have been dying to try my very first recipe using spaghetti squash. Coming from an Italian background spaghetti is defiantly no stranger to me, neither is gluten. I am always trying to find new ways to make delicious alternatives that are still as tasty as my traditional Italian meals without the traditional Italian meal calories. I am sure you can all agree with me! This recipe is super easy as well and doesn’t take a lot of time or ingredients.
Ever feel like when you revert away from gluten or try a healthy alternative it lacks taste? well this spaghetti squash recipe is not shy of flavour at all. Which is amazing because one I finished cooking and it was time for tasting (which is my favourite part of cooking) I could not put the fork down! Needless to say it was a hit and not the last time I will be trying out this recipe.
- 1 Spaghetti Squash
- 1 1/2 Cups Cherry Tomatoes
- 2 Whole Chicken Breasts
- 1 tsp Garlic Powder
- 1 tbls Olive Oil
- 1 tbls Pesto Sauce
- Salt and Pepper to Taste
Preheat the oven to 400 degrees
Cut the squash in half
Carve out all the seeds and scrape down the sides. Grab some olive oil and rub it in all along the sides then sprinkle some salt and pepper. Place he squash under the oven for 25-30 minutes until the squash is tender enough for you to be able to poke a fork through it.
minutes. Take a fork and carve out all of the spaghetti.
While the squash is cooking grab 2 chicken breast and slice them up into thin slices.
Bring a pan to a medium simmer and add 1 table spoon of olive oil. Once heated add the chicken and sprinkle garlic powder, ground pepper and salt.
Once the chicken has cooked for about 15-20 minutes add in the tomatoes and let them simmer.
Once the squash is done cooking, let it cool down for about 5-10
Mix it in with the chicken and tomatoes and add in the pesto.