Spaghetti Squash and Chicken Recipe with Gluten Free Mom Certified
Aug 01, 2022 12:00AM ● By Tiffany Hinton
The Fall Garden season is approaching which includes fresh Summer Squash. There are many varieties of squash including zucchini, yellow squash, delicata and primavera.
The primavera squash is commonly called spaghetti squash, as the inside of the squash will separate into strings similar to spaghetti noodles once it is cooked. The squash has a mild taste and pairs easily with different sauces and vegetables to be used as a pasta substitute.
Like other members of the squash family, the spaghetti squash is high in vitamins and nutritional value. “You’re getting tons of vitamin C, vitamin B6, betacarotene and fiber,” Czerwony RD says from Cleveland Clinic. https://health.clevelandclinic.org/everything-to-know-about-spaghetti-squash/
The nutritional benefits of primavera squash, along with its low caloric load, help make this squash an easy go-to option when trying to eat healthy. The squash can be pre-cooked and stored in an airtight container to make prep time shorter for this recipe.
Serves 2-3 people
Ingredients:
1 spaghetti squash
2 tomatoes, chopped
1 cup mushrooms, chopped
1 4-oz chicken breast
1 Tbsp extra virgin olive oil
2 garlic cloves, minced
Dash of Himalayan Sea salt
Dash of black pepper
1/4 cup parsley, chopped
Bake whole spaghetti squash for 45 minutes at 375 degrees on baking sheet. Remove from oven and allow to cool 10 minutes.
Broil the chicken, seasoned with Himalayan salt and pepper till done, then cut into 1 inch pieces.
Slice spaghetti squash in half and spoon out the seeds (you can save them to eat later). Use a fork release the squash strings into a pile.
Heat olive oil in a large skillet, add garlic and cook for 1 minute. Add spaghetti squash, mushroom, tomatoes and chicken. Cook for 8-10 minutes. Then mix in parsley and serve.
Article courtesy of Tiffany Hinton, GF Mom Certified. Connect with Tiffany online at @gfmomcertified and listen to Tiffany's podcast Cultivating Guts on Spotify or iTunes.
Visit CultivatingGuts.com for more info. You can also check out Tiffany’s website, GFMomCertified.com and her latest book at ThriveClean.org.
The primavera squash is commonly called spaghetti squash, as the inside of the squash will separate into strings similar to spaghetti noodles once it is cooked. The squash has a mild taste and pairs easily with different sauces and vegetables to be used as a pasta substitute.
Like other members of the squash family, the spaghetti squash is high in vitamins and nutritional value. “You’re getting tons of vitamin C, vitamin B6, betacarotene and fiber,” Czerwony RD says from Cleveland Clinic. https://health.clevelandclinic.org/everything-to-know-about-spaghetti-squash/
The nutritional benefits of primavera squash, along with its low caloric load, help make this squash an easy go-to option when trying to eat healthy. The squash can be pre-cooked and stored in an airtight container to make prep time shorter for this recipe.
Spaghetti Squash and Chicken Recipe
Serves 2-3 people
Ingredients:
1 spaghetti squash
2 tomatoes, chopped
1 cup mushrooms, chopped
1 4-oz chicken breast
1 Tbsp extra virgin olive oil
2 garlic cloves, minced
Dash of Himalayan Sea salt
Dash of black pepper
1/4 cup parsley, chopped
Bake whole spaghetti squash for 45 minutes at 375 degrees on baking sheet. Remove from oven and allow to cool 10 minutes.
Broil the chicken, seasoned with Himalayan salt and pepper till done, then cut into 1 inch pieces.
Slice spaghetti squash in half and spoon out the seeds (you can save them to eat later). Use a fork release the squash strings into a pile.
Heat olive oil in a large skillet, add garlic and cook for 1 minute. Add spaghetti squash, mushroom, tomatoes and chicken. Cook for 8-10 minutes. Then mix in parsley and serve.
Article courtesy of Tiffany Hinton, GF Mom Certified. Connect with Tiffany online at @gfmomcertified and listen to Tiffany's podcast Cultivating Guts on Spotify or iTunes.
Visit CultivatingGuts.com for more info. You can also check out Tiffany’s website, GFMomCertified.com and her latest book at ThriveClean.org.
