One spaghetti squash (follow instructions below)
One 28 oz can San Marzano tomatoes
2 cloves of garlic
1 Tbl olive oil (two if you want to saute mushrooms, but Jayne is here so no mushrooms;(
Saute garlic in olive oil. Add tomatoes (add to mushroom is using them). Scoop squash out when cooked and pour the tomatoes over the squash. Serve with chunks of buffalo mozzarella and fresh parmesan. Yummy!!
It's my tradition to clean out the fridge before the holidays, which is always a culinary adventure. I pulled out a spaghetti squash tonight, never Pete's favorite, and cooked up a topping with other scavenged food items. Super easy, super low-fat, and super delicious....even Pete thought so!
Ingredients
One spaghetti squash
1/2 jar of your favorite spaghetti sauce
1 chicken breast, boneless, skinless
1/2 cup chopped bell pepper
2 Tbl olive oil
Parmesan cheese
Red pepper flakes (for those who like to spice it up!)
Cut the squash in half and scoop out the seeds. Place open side down in a baking pan and fill bottom with of pan with a shallow layer of water. Cook at 350 for an hour or so. Poke the top with fork, it's done when soft to the touch. Remove from oven and scoop out filling into a bowl.
Saute chicken in olive oil, adding the bell pepper (or whatever veggies you've got in the fridge) and cook until chicken is done. Cube the chicken and then return to pan adding the spaghetti sauce. Cook until warmed through.
Serve the sauce over the squash and top with some good parmesan cheese and red pepper flakes if you like. It really was surprisingly good and filling too. Bon Appetite!
