Spring time is officially here and with pool season just around the corner, Powell and I have been looking to cut back on carbs. We had to get creative because some of our favorite meals include pasta and pizza, so I immediately started thinking of substitutes. Spaghetti squash was the perfect option to replace pasta. After roasting it, the squash pulls apart just like spaghetti noodles which proved to be the perfect alternative. I bought two spaghetti squash so that we would have leftovers!
We prepared it the same way we did some of our regular pasta dishes. Veggies, chicken and basil pesto sauce. You can use marinara sauce as well and add any of your favorite veggies. We still got all our favorite flavors without the pasta carbs. Spaghetti squash has a little crunch so that helped with texture of the dish. Also, it was extremely easy to prepare! That’s always a plus, especially during a busy work week.
While the spaghetti squash roasts, you can prep the other ingredients and even grab a glass of light, crisp white wine to enjoy on the patio. We just added a new member to the Porter family. A little golden retriever puppy named Barley, and she loves to hang out on the patio with us as we enjoy dinner. Powell and I enjoy making dinner and now that the sun stays out late, we can relax on the patio and turn our dinner into an evening.
- 2 spaghetti squash, halved and deseeded
- 1 white onion, diced
- 1 red bell pepper, julienned
- 2 cloves garlic, minced
- 2 tbps olive oil
- 1 chicken breast, cubed
- ¼ cup basil pesto sauce or marinara sauce
- Salt & pepper
- Preheat the oven to 450 degrees.
- Cut the squash in half lengthwise and deseed.
- Drizzle with olive oil, salt, and pepper.
- Place on cooking sheet and roast for 50 minutes.
- While squash roasts, prepare the vegetables and chicken.
- Once the squashes have roasted, put about two tablespoons of olive oil in a pan.
- Add garlic, white onion, red bell pepper, and chicken.
- Stir occasionally until chicken is cooked through.
- While the veggies and chicken cook and once the squash has roasted, use a fork to scrape out the spaghetti squash.
- Put the spaghetti squash “noodles” into the pan with the veggies and chicken.
- Add basil pesto sauce or marinara sauce and stir to combine.