Sticking with the low carb thing, at least for today. Another vegetable that people either love or hate: Spaghetti Squash! It’ll never be as amazing as pasta, but it’s still really darn tasty!
Squash:
1 large Spaghetti Squash; halved & seeded
1 Tablespoon Olive Oil
Salt and Pepper to taste
—
1 large Chicken Breast; cubed
2 cups Broccoli Florets
½ cup Onion; minced
1 Garlic Herb Boursin Cheese
1 cup Whole Milk
¼ teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1 Tablespoon Italian Herbs
Salt and Pepper to taste
1 cup Cheddar Cheese
1 cup Mozzarella Cheese
- Preheat oven to 400°F.
- Drizzle the olive oil over the two spaghetti squash halves and season with salt and pepper. Cover with foil and bake for 35 minutes.
- Meanwhile, bring a pot with ½” water and a steamer basket to a boil. Add the broccoli and cover, steaming until tender. About 8 minutes, then vent the lid and set aside.
- Meanwhile, heat a skillet over medium-high heat and add a drizzle of olive oil. Season the chicken with salt and pepper, then cook until the internal temperature reaches 165°F. Reduce the heat to medium-low and add the onions, sautéing until tender before adding the Boursin cheese. Slowly whisk in the milk, then add the broccoli and seasonings. Taste and season accordingly.
- Using a fork, shred the spaghetti squash flesh and add to the skillet. Mix until combined, then scoop back into the squash halves. Sprinkle the cheese over top and bake for 10 minutes or until the cheese is golden brown and bubbly.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 