Looking for a healthier alternative that’s still packed with flavor? Well, look no further!
This Creamy Sun-Dried Tomato Spaghetti Squash with Chicken recipe is here to save the day.
It’s a delightful twist on traditional pasta, using spaghetti squash as the base and adding succulent chicken and creamy sun-dried tomato sauce to create a meal that’s both satisfying and nutritious.
First things first, let’s talk about spaghetti squash. If you’ve never tried it before, you’re in for a treat.
Spaghetti squash is a winter squash variety that, when cooked, has flesh that separates into spaghetti-like strands.
It’s a fantastic low-carb alternative to pasta and provides a deliciously unique texture that pairs perfectly with a variety of sauces.
Now, onto the star of the show: the creamy sun-dried tomato sauce. This sauce is rich, flavorful, and incredibly easy to make.
Simply sauté some garlic and shallots in olive oil, then add in chopped sun-dried tomatoes, chicken broth, and cream.
Let it simmer until it thickens slightly, then toss in some cooked chicken for an added protein boost.
To prepare the spaghetti squash, start by slicing it in half lengthwise and removing the seeds.
Place the halves cut-side down on a baking sheet and roast in the oven until tender. Once cooked, use a fork to scrape out the strands of squash, which will resemble spaghetti noodles.
Now, all that’s left to do is toss the spaghetti squash with the creamy sun-dried tomato sauce and chicken until everything is well coated.
Serve it up hot and garnish with fresh basil and a sprinkle of Parmesan cheese for an extra burst of flavor.
Not only is this Creamy Sun-Dried Tomato Spaghetti Squash with Chicken recipe incredibly delicious, but it’s also packed with nutrients.
Spaghetti squash is low in calories and high in fiber, vitamins, and minerals. Plus, the chicken adds lean protein to help keep you feeling full and satisfied.
So, the next time you’re craving a comforting pasta dish, why not give this recipe a try?
It’s a healthier option that doesn’t skimp on flavor, making it perfect for busy weeknights or leisurely weekend dinners. Plus, it’s sure to impress even the pickiest of eaters.
FAQ:
Q: Can I make this recipe vegetarian?
A: Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth for a delicious vegetarian option.
Q: How long does it take to roast the spaghetti squash?
A: It typically takes about 30-40 minutes to roast spaghetti squash in the oven, depending on the size of the squash.
Q: Can I make the sauce ahead of time?
A: Yes, you can make the creamy sun-dried tomato sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it gently on the stove before tossing it with the spaghetti squash and chicken.
Q: Can I freeze leftovers?
A: While spaghetti squash doesn’t freeze well due to its high water content, you can freeze any leftover sauce and chicken separately. Just thaw them in the refrigerator overnight before reheating and serving.