February 3, 2023

Stuffed Spaghetti Squash

By Glenn

1) Bake a spaghetti squash. I use a skewer to poke for holes in each end and then microwave it on the fresh vegetable setting. This makes it easier to cut in have before baking in the oven. If you are careful you could skip this step and just split it down the middle. I spay both halves with “butter flavored” spray and season with Tony Chachere’s. Bake upside down for 1 hour and 350. Flip and bake 20 mins to roast squash. Set aside and cool. Once its cool, you can “fluff” the spaghetti with a fork.

2) Prepare a “red sauce.” I use a simply sauce. Sweat onions, celery and bell pepper using olive oil (2 table spoons?). Once translucent, I add butter and garlic to quickly roast. Add 1 can of diced tomatoes and 1 can of tomato sauce. Often the diced tomatoes are season with basil. Season to taste with Tony’s and Italian seasoning. Stew until flavors blend.

3) Fry chicken. We usually use boneless chicken breast, but Jackie couldn’t find any. She bought boneless leg quarters this time. Cut into bit sized pieces (nuggets?). Lightly season flour. Quickly fry in about a 1/4 inch of oil until golden.

4) Assemble. Stuff fried chick into “fluffed” squash. Cover with sauce. Top with mozzarella and Parmesan cheeses. Bake at 375 until top is brown. Keep an eye on it to prevent burning. It should take about 10-15 minutes.

Split and Serve 🙂

Stuffed Spaghetti Squash

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