Spaghetti Squash with Chicken and Vegetables
Spaghetti squash makes a wonderful substitute for pasta. In this dish, I’ve combined chicken with classic Italian flavors: bell peppers, artichoke hearts and sun-dried tomatoes. If you eat dairy, grated Parmesan adds a nice finishing touch.
Serves 6
Ingredients
- 2 medium spaghetti squash, cut in half
- 1.5 lbs boneless and skinless chicken thighs, cut into 3/4 inch thick strips
- 3 bell peppers, sliced into strips (I used one red, one orange and one yellow for a beautiful blend of color)
- 1 can quartered artichoke hearts (or even better freshly steamed and prepped)
- 1/2 cup sun-dried tomatoes in olive oil
- 1 yellow onion, sliced
- 1 bunch fresh sage, chopped
- 3 tablespoons olive oil
- salt & pepper
Preparation
- Lay spaghetti squash on a rimmed baking sheet, face down, with about an inch of water.
- Bake at 325 until golden brown and soft to the touch, about 45 minutes.
- Remove and scrape spaghetti squash flesh into a large serving bowl.
- In a saute pan, heat olive oil and add onions and peppers.
- Saute on medium heat until softened and slightly browned, about 10 minutes.
- Spoon over spaghetti squash and add more olive oil to the pan.
- Add chicken and stir occasionally, cooking on all sides, about 4 minutes.
- Add artichoke hearts, sun-dried tomatoes and salt & pepper and stir until heated through and mixed with chicken.
- Spoon over spaghetti squash with peppers and onion.
- Plate and sprinkle with Parmesan cheese (optional).
