Chicken and Spaghetti Squash Medley

chicken-and-spaghetti-squas

Ever had one of those moments when you open the fridge and look around…and decide to try a little experiment?

That’s what happened tonight.  I had an easy Friday night meal of Waffles on the menu plan, BUT with the freezer crisis and having “breakfast for dinner” on Wednesday night, I opted for a little experiment instead of going with the plan.

A little of this. A little of that. 

And Voila!

And the best part. This is a “one dish” dinner!  Here ya go…

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Chicken and Spaghetti Squash Medley

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 75 minutes

Ingredients

  • 1 medium spaghetti squash (about 2 lbs.) ($1.01) Found some on an unadvertised sale for $.49/lb!!!
  • 2 broccoli heads ($.79)
  • 1 cup carrots, peeled and chopped ($.30) I used some of the baby carrots that I bought for $.67 this week!
  • 1 red pepper (from a friend’s garden, and totally optional)
  • 1-2 tsp olive oil ($.05)
  • 2 cups shredded chicken, cooked ($1.50)
  • 1 tsp Italian seasonings ($.05)
  • 1 tsp garlic powder ($.05)
  • 1/2 tsp salt and pepper, each

*Note: Serve this with some garlic French bread and still be under $5!  We had a late afternoon snack, so this was plenty for us tonight…on any other night I’d have served some bread!

**Note #2: Toss in 1 cup of spaghetti sauce to give this a little more flavor!

***Note #3: Use 2 boiled or baked chicken breasts in place of the 2 cups of shredded chicken.

****Note #4: OK, enough with the notes already!!!

Directions

  • Bake spaghetti squash in 9×13-inch glass baking dish, as you would bake a butternut squash. (Leave oven on…as you will bake this again for a few minutes after mixing it all together!)  This takes about an hour, so plan accordingly. You can poke holes in the squash and microwave it for about 15-20 minutes if you are in a time crunch, but I don’t think the “spaghetti” part turns out as well when cooked in the microwave. My opinion!
  • In the mean time, chop broccoli heads, carrots and red pepper. Place in microwavable dish with 1/4 cup of water and cover with plastic wrap. Cook for 5 minutes.
  • Remove squash (carefully) from baking dish and rinse out the baking dish.

veggies-for-spaghetti-squas

  • Add 1-2 tsp olive oil to the clean baking dish. Add steamed broccoli, carrots, red peppers, and shredded chicken. Toss around in the baking dish.

spaghetti-squash

  • Scoop out spaghetti squash seeds and then use a fork to scrape out the “spaghetti” strands from the squash. Add to the baking dish and toss with the other ingredients.
  • Season with Italian seasonings, garlic powder, salt and pepper, to taste.  Return to oven and bake at 350 for 10-15 minutes.
  • Serve Chicken and Spaghetti Squash Medley.

Cost $3.75

P.S. And I’m sharing 2 brand new recipes over on Everyday Cheapskate today…Gingered Butternut Squash Soup and Zesty Beef and Rice Casserole…be sure to check ’em out!

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Comments

  1. says

    Oh, that looks good! I have a spaghetti squash that I’m cooking on Monday. It’ll be my first ever spaghetti squash! I haven’t met a squash I didn’t like, though, so I’m sure I’ll like spaghetti squash, too. Now I need to decide whether to just use it like a side dish, like I planned, or make this delicious looking dinner!

  2. Sarah says

    I love spaghetti squash. I usually mix mine with peas and Alfredo sauce, or toss it with freshly ground pepper, parmesan, and olive oil for a healthy and satisfying side dish.

  3. Jocelyn says

    I’m making this recipe right now and I’m adding some bacon bits to the top for some extra flavor. It’s a perfect twist to the normal spaghetti squash I normally make! Thanks!

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