Ready for some better-for-you Spaghetti?
I LOVE making spaghetti squash for a comforting meal that fits perfectly into a gluten-free, paleo, Whole30 and PCOS food meal plan! I'm sharing with you one of my favorite recipes that is a simple, an easy way to enjoy nature's pasta: spaghetti squash.
If you've never tried this gratifying dish, you're in for a real treat! The texture and taste is so close to real pasta, the difference is hardly noticeable. And with all the nutrients and benefits like vitamin A and fiber, you may even like it better.
Spaghetti squash is a light yellow colored oblong gourd that, when baked, becomes stringy on the inside. This allows you to make it into a pasta-like dish. It’s a pretty amazing and healthy alternative for all of my fellow pasta lovers out there.
Spaghetti Squash with Grilled Chicken Cacciatore
What You'll Need
3 tbsp nutritional yeast
1 tbsp coconut oil
1 orange bell pepper, chopped
1 red bell pepper, chopped
1 large onion, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
2 tablespoons capers
1 teaspoon dried oregano
1/4 cup fresh basil (torn)
14 ounces crushed tomatoes (canned)
1 spaghetti squash
sea salt, to taste
black pepper, to taste
crushed red pepper flakes, to taste
pine nuts, to taste
4 4-5 oz grilled chicken breast
What You'll Need To Know
Spaghetti Squash: Preheat oven to 375F. Cut the squash in half, long ways. Use a spoon to take out the seeds and discard. Place both halves of the squash in a baking pan and bake for 45 minutes. Flip the halves over and bake for another 15 minutes. Remove the squash from the oven and allow to cool. With a fork, peel the insides of the squash away from the outer shell. It should come off in long pieces that resemble spaghetti noodles.
Chicken: Preheat grill or grill pan to medium-high heat and lightly brush with olive oil. Preheat oven to 350ºF. Grill chicken breast until charred on both sides, about 8 minutes total. (Alterinicatly, an oven baked chicken, will work wonderfully!) Let it sit and slice into cubes/stripes.
Sauce: In a skillet, heat oil on medium. Add garlic and onion and cook until fragrant and onion become translucent. Next, add in bell peppers, cremini mushrooms, capers, dried oregano, basil, crushed tomatoes, sea salt, pepper and crushed peppers, and cook for 7 minutes.
Remove from heat and add in spaghetti squash and chicken and mix well. Season with pepper and basil and garnish with pine nuts.
TIP: Don't have 4-6 mouths to feed? This recipe is great for meal prep! Save the rest in air tight containers for lunch and dinner during the week.
Valerie is a San Francisco native who loves overall health and wellness. She content creator and recipe developer, helping brands in the Fitness, Health & Wellness space tell their stories through gluten-free, mostly plant-based food, life + travel.