Move over pasta there is a new spaghetti in town, so let’s Squash the Pasta.  Spaghetti squash gets its name because when it is cooked it shreds like spaghetti noddles – there is nothing special you need to do  just cook it and scrape it away from the skin.

I have found that not only does my husband love this recipe however, so do my nieces and nephews from the age of 4-16, which means it is Boyfriend/Husband & Kid Approved.

By swapping the pasta with spaghetti squash you are cutting calories and adding nutritional value.  Since squash is a starch you do not need to serve another carb with dinner, so nix the bread.  This is a complete meal that is sure to make you wanting more.

Squash the Pasta

Ingredients:

  1. 2 Regular Size Spaghetti Squashes
  2. 1 Large can of Hunts – Garlic & Herb Spaghetti Sauce
  3. 1 Bottle of Butternut Squash Pasta Sauce (Can find at Fresh & Easy)
  4. 1 small can of Tomato Paste
  5. 1 lb Sweet Basil Ground Chicken (Sprouts)
  6. 1 lb Spicy Italian Ground Chicken (Sprouts)
  7. 1 Red Pepper Chopped
  8. 1 Green Bell Pepper Chopped
  9. 1/2 regular size onion finely chopped
  10. 1 cup mushrooms chopped
  11. 1 whole bulb of Garlic Chopped

DIRECTIONS:

Preheat over to 400 degrees.  Wash the Spaghetti Squash and pop it into the oven whole.  Bake for 30-40 minutes or until the skin is fork tender. Allow to cool for 15-20 minutes.  When cooled , cut the top of the squash and then slice down the middle long ways. Gently scoop out the seeds and seeds strings, careful not to pull out the squash. After all the seeds are removed, take a fork and slowly shred the squash in the direction of the squash.  Do not go against the squash or it will not flake like spaghetti noodles.  Put it into a bowl.

While squash is baking, add chicken, peppers, onion, mushrooms and garlic to large sauce pan and cook until chicken is completely cooked. Then add the sauces and mix in the tomato paste. Once it starts to boil turn down to simmer and let simmer for about 45 mins, stir occasionally. (Can be prepared earlier in the day and simmered for several hours on low or put in crock pot and cooked on low)

Put spaghetti squash on plate, top with Parmesan if desired, then 1/2 – 1 cup sauce and more Parmesan  if desired. Serve with a good size salad with lots of veggies & a vinaigrette. Eat and enjoy!

**Special Note** If you can’t find the about marinara ingredients, they make your own natural healthy marinara or find a no sugar/salt or artificial sweetener added one that you enjoy and use instead of what the recipe calls for.

Much love and support ~ Amanda