Chef Andre from Kroger stopped by the WBIR 10News studio to show us how to make a healthier alternative to pasta: spaghetti squash with chicken and spinach.
1 spaghetti squash, cut in half, deseeded
2 tablespoon butter
2-3 chicken breasts cut into strips or bite sized pieces
2-3 Tablespoons olive oil
1 Tablespoon minced garlic
4 cups baby spinach (about 2-3 handfuls)
1 red bell pepper, cut into strips or bite sized pieces
1 Tablespoon Italian seasoning
1 teaspoon pepper
Salt to taste
- Lay spaghetti squash halves on a sheet pan and brush insides with meted butter and season with salt and pepper.
- Bake in a preheated 400 degree oven for 20-30 minutes until softened.
- Remove squash from oven and let cool until you are able to hold. Using a fork, scrape the inside of the squash creating "spaghetti" noodles of pasta. Set aside.
- Sauté cut up chicken till browned in olive oil.
- Add bell pepper and garlic and cook until softened.
- Add spinach, Italian seasoning, and spaghetti squash noodles.
- Toss for a minute or two until the spinach is wilted and squash reheated.
- Serve topped with shredded parmesan, fresh basil, or even bake thin medallions of fresh mozzarella cheese on top.
- You can use the spaghetti squash as replacement noodles with your favorite regular spaghetti sauce too.