Print Recipe

Chicken and Spaghetti Squash Medley

Prep Time10 mins
Cook Time1 hr 15 mins
Servings: 4 persons

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

Instructions

  • Bake spaghetti squash in 9x13-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.