Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, spaghetti squash with roasted tomato sauce and chicken. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Find The Great Collection of Easy Making Recipes. Find Delicious and Healthy Recipes, Meal, Healthy Snacks & Cooking Techniques. Followed advice from others, drained spaghetti squash, added diced zucchini.
Spaghetti squash with roasted tomato sauce and chicken is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Spaghetti squash with roasted tomato sauce and chicken is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have spaghetti squash with roasted tomato sauce and chicken using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Spaghetti squash with roasted tomato sauce and chicken:
- Prepare 1 spaghetti squash
- Take 6 tomatoes
- Prepare 2 garlic cloves
- Make ready 2 tbsp balasmic vinegar
- Get olive oil
- Get salt
- Prepare pepper
- Get thyme
- Take rosemary
- Take strips frozen chicken
Cut squash lengthwise in half; remove seeds. With fork, shred squash into spaghetti-like strands onto same microwave-safe plate. The oil and garlic sauce coats the squash and pairs beautifully with the sun-dried tomatoes and chicken. If you're looking for more spaghetti squash ideas, check out my Taco Stuffed Spaghetti Squash!
Steps to make Spaghetti squash with roasted tomato sauce and chicken:
- Microwave the squash for 5 mins. Let it cool and slice in the middle into half. Scoop off the inner pulp with seeds.
- Drizzle olive oil and season with salt,pepper. Place it in an oven proof tray, turned the squash skin upside.
- Preheat the oven at 425 degrees. Bake the squash fir 30 to 40 mins,depending on the size.
- Remove from oven, let it cool and scoop it with fork like noodles.
- For the marinara sauce, in a oven proof dish, drizzle oliveoil, place tomatoes, garlic, vinegar, thyme,rosemary, salt,pepper.
- Place in the oven. Preheat at 450 for 30mins.
- Remove the dish, remove the tomato skins, transfer all the contents to saucepan, let it simmer for few mins. You can add some white wine if u want.
- For the chicken., i defrosted some frozen chicken strips and fry them on the pan.
- Arrange the sphagetti on a plate, top it with the sauce and chicken.
- Enjoy!!!
The day before, cook spaghetti squash and shred to save time. With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Allow to cool before cutting in half - following the dotted line). Scoop out the seeds, brush with oil, salt, and pepper, and place face down on a baking tray. Remove the pan from the heat.
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