BUFFALO CHICKEN SPAGHETTI SQUASH BAKE

  
Ingredients:

  • 1 Large Spaghetti Squash ( or 2 Small )
  • Franks Hot Sauce
  • Extra Virgin Olive Oil
  • Garlic Powder
  • Crumbled Goat Cheese
  • 2 organic boneless skinless chicken breasts
  • Organic American Cheese Slices (I used Trader Joe’s brand) Or Mozzarella
  • 1 Large and 1 Small Bowl
  • Baking Dish
  • Aluminum Foil (Optional)
  • Nonstick Coconut Oil Spray

Directions:

  1. Rinse spaghetti squash and stab to allow air to vent. I cook my spaghetti squash in the microwave because it cuts the cooking time in half! Typically 5 minutes of each side does the trick.
  2. Carefully remove squash with an oven mitt and let sit to cool (it will be hot!!).
  3. Marinate chicken in hot sauce and grill until desired. Do not over cook chicken because it will be going in the oven later!   
  4. Once squash is cool enough, cut in half and scoop seeds.
  5. Rake squash with a fork in a large bowl and combine with 1/4 cup of crumbled goat cheese, 1 tbsp of olive oil, and garlic powder.   
  6. Preheat oven to 350 degrees and line baking dish with aluminum foil and/or nonstick cooking spray.
  7. Dice chicken breasts and toss with hot sauce in small bowl (hot sauce amount as desired).
  8. Add chicken to the large bowl of spaghetti squash and drizzle with hot sauce.
  9. Pour into baking dish and bake on 350 for 15 minutes.
  10. Carefully remove dish from oven and top with 1 slice of sliced cheese.
  11.  Broil until cheese melts and bubbles. 
  12. Remove from oven. Let sit to cool and serve!     

 

Serving 2-3

CHICKEN SAUSAGE VEGGIE “SPAGHETTI”

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Ingredients:

  • 1 large Spaghetti Squash
  • EVOO
  • 1 medium Zucchini
  • 1-2 cups Cherry Tomatoes
  • 1/4 Red Onion
  • Sea Salt and Pepper
  • 3 Applegate Organic Chicken Sausage Links
  • Organic Garlic cloves
  • Olive Oil Spray
  • Baking Dish
  • Frying Pan
  • Large Bowl

Directions:

  1. Rinse spaghetti squash and carefully stab with a knife to allow heat to escape.
  2. Cook spaghetti squash in the microwave (cuts cooking time in 1/2). Approximately 6 minutes on each side. The squash will be soft when cooked.
  3. Once squash is done, carefully remove from microwave, cut in half, and let cool (15-20minutes). Squash will be extremely hot. I would recommend using oven mitts.
  4. Preheat oven to 375 degrees.
  5. Heat a teaspoon of EVOO and garlic, add chicken sausage, and cook until brown.
  6. Rinse zucchini and tomatoes. Slice Zucchini (1/2 inch thick) and cut tomatoes into halves. Finely slice onion. Roast in baking dish with 1 tbs of EVOO for 20 minutes.
  7. Scoop seeds from spaghetti squash and fork into large bowl.
  8. Once veggies are done add to spaghetti squash with 1tbs of EVOO and sea salt & pepper to taste. Toss dish.
  9. Slice chicken sausage and add to dish.
  10. Enjoy!

2-3 servings

TURKEY SAUSAGE AND BROCCOLINI SPAGHETTI SQUASH

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•1 med spaghetti squash
• 2 tbs of EVOO
•1 bunch of Broccolini
• dash organic minced garlic
• 2 tbs of reduced fat feta
• 2 turkey sausage links
•pepper

1) Stab spaghetti squash several times and cook on 375 for 30-40 minutes or until soft.
2) Slice each turkey sausage link into 5 or 6 pieces and sauté with garlic until brown. Set aside.
3) Stem broccolini until soft, then cut into tiny pieces. I didn’t really use the stems. Set aside.
4) Once spaghetti squash has cooled, scoop seeds and “rake” with a fork into a large bowl.
5) Add EVOO, pepper to taste, broccolini, sausage, and feta.
6) Enjoy!!

Makes 2 servings.