Spaghetti Squash Chicken Pasta
This post brought to you by Boar’s Head. All opinions are 100% mine.
Ah, spaghetti squash, I think I forgot about them. It’s been at least a year since I enjoyed a succulent spaghetti squash instead of carb filled pasta. I actually forgot how convenient and delicious they are to make. All you do is stab your squash a few times (so the steam can escape) then place it in the microwave for about 10 – 12 minutes on high. Then remove the seeds and scoop out your delicious, healthy spaghetti.
In less than 15 minutes, I had this delicious and healthy dinner in the table. While the spaghetti squash was cooking, I diced up a tomato, some green onions and fresh basil. I also added a bag of fresh peas that I steamed in the microwave along with the squash. For some quick and easy added protein, I took a little help from my grocers’ deli and got some Boar’s Head EverRoast® Oven Roasted Chicken Breast. I asked the lady at the deli counter to make thick cuts, so I could dice the meat and add to my dish.
Boar’s Head has a whole line of healthier meats that I love to serve my family, either for lunch sandwiches, snacks, or quick dinners like this one. This recipe is based on the Oven Gold Turkey Squash Tumble recipe on the Boar’s Head site. You can find many recipes there that are healthy, tasty and quick and easy to prepare.
Boar’s Head certified heart-healthy deli meats are lower in sodium and fat, which makes them easy to serve your family without the guilt. There are many heart-healthy deli meats from Boar’s Head to choose from.
Yield: 4 servings
Spaghetti Squash Pasta
4.00 stars (2 reviews)
Loading...Ingredients:
1 medium spaghetti squash
1 lb EVERROAST® OVEN ROASTED CHICKEN BREAST, thickly sliced and diced
1 medium tomato, diced
1 cup fresh and steamed or frozen and defrosted English peas
1 cup chopped green onions
1 large bunch fresh basil, roughly chopped
1/4 cup freshly grated Parmesan
Directions:
Add several deep punctures with a large knife to spaghetti squash. Microwave on high for 10 - 12 minutes, turning once halfway through the cooking process. Cook on high until the squash is soft when squeezed.
Cut squash in half and remove seeds, using a fork, rake out the squash and separate the strands.
Add chicken, tomato peas, green onion and basil to squash, Toss well. Serve topped with freshly grated Parmesan.
