Everyone loves a creamy pasta dish, but how about something less heavy and a lot healthier? Spaghetti squash is a great substitute when cooked just right, and this Tuscan chicken in a cream sauce will pair with it just right!
On the Ingredients:
- Spaghetti squash is a variety of winter squash which a unique structure that separates into long, translucent strings that resemble angel hair pasta. The flavor is mild with a hint of sweetness, and the texture has a tender crunch. Initially a cultivar of China, people used to dry the flesh of this squash and use it to get through the long winter months. It first came to North America in the min-1930s, marketed in seed catalogs as “vegetable spaghetti.” However, it didn’t gain popularity until WWII, when access to processed foods like pasta was not always reliable. It has since gained even more recognition as a low-carb alternative to pasta, an attribute that has gained Spaghetti Squash many fans. You can bake, steam, or cook in the microwave. This recipe includes what we feel is the cooking method that produces the best results. If you do not want to use Spaghetti Squash for this recipe, you can replace it with zoodles or even use real pasta.
- Sun-dried tomatoes, as the name suggests, have lost most of their moisture due to drying in the sun. They’re then packed in sunflower or olive oil, which becomes infused with their familiar, yet unique, flavor. Sun-dried tomatoes have a concentrated, acidic, lively taste with earthy undertones. The texture is chewy and a little leathery. They pair beautifully with cream sauces, Italian herbs, strong cheeses like Parmigiano-Reggiano and cheddar, and mild cheese like mozzarella. If you can’t find sun-dried tomatoes in stock or do not want to use them, you can replace them with roasted red peppers or freshly roasted cherry tomatoes.
Recipe Notes and Substitutions:
If you’d like a more robust flavor, you can replace the mozzarella with Parmigiano-Reggiano. For a vegetarian version, leave out the chicken and double the amount of squash.
Tuscan Chicken with Spaghetti Squash
2
servings15
minutes1
hour1
hour15
minutesEveryone loves a creamy pasta dish, but how about something less heavy and a lot healthier? Spaghetti squash is a great substitute when cooked just right, and this Tuscan chicken in a cream sauce will pair with it just right!
Ingredients
1 small spaghetti squash
2 chicken thighs (skinless, boneless, and cut into bite-sized pieces)
salt and pepper to taste
1 tsp dried oregano
1 tsp dried basil
2 tbsp butter
1 large shallot
1 clove of garlic (minced)
2 tbsp sun-dried tomatoes (chopped)
1 cup heavy cream
1/2 cup mozzarella
3 oz baby spinach
1 pint cherry tomatoes (cut in half)
Directions
- Preheat the oven to 350° F. Place the whole squash on a baking pan. Use a paring knife to pierce the skin of the squash in several places turning the squash to pierce each side.
- Bake for 30 minutes to 90 minutes until you can pierce through the squash with a fork, with a bit of resistance. The cook time varies with the size of the squash, so check every ten minutes once you hit 30.
- Heat a large skillet over a medium flame and add the butter, shallots, and garlic. Sauté until the shallot turns translucent, then add the chicken. Season with the herbs and salt and pepper to taste.
- Continue to sauté until the chicken is cooked, then add the sun-dried tomatoes. Add the cream and cook until the cream begins to bubble.
- Turn the heat to low and add the mozzarella and spinach. Cook until the spinach has wilted.
- Remove the seeds and guts from the cooked spaghetti squash, then use a fork to pull apart the noodle-like strands gently. Add the noodles to the skillet and toss until they’re fully coated.
- Remove from heat and add the cheery tomato halves. Serve hot!
