I baked my second spaghetti squash of the season last week, which prompted me to browse through the archives here and see if I’d ever posted a recipe using it. (After posting hundreds of recipes over the years, you kind of forget.)
To my surprise, spaghetti squash has never made it onto the blog! Since I eat it often in the fall and winter months, I thought it was about time to fix that and share a delicious recipe with you that’s perfect for a cool evening supper. I used chicken in my spaghetti squash dish, but this would also be a great way to use up leftover turkey after the big feast on Thursday!
I’ve never been a huge fan of gluten-free pasta. I’ve tried many brands, but it always tastes bland and a little stale to me. That’s why I love the lightness and slight sweetness of spaghetti squash. Even if I’m just enjoying it with a schlop of coconut oil and some cinnamon, I can count on it to be delicious and nutritious, too.
You might see cooking experts refer to spaghetti squash in “diet” terms as a low-carb alternative to pasta, but that’s not how I see it. I’m not anti-carb. I just think most of us feel better when we get the majority of our carbs from fresh produce instead of starchy grains. Spaghetti squash is a seasonal option that makes it easy to enjoy a “pasta dinner” without feeling lethargic and weighed down afterwards.
I topped my spaghetti squash with a mixture of warm kale, apples, onions, and chicken. Weeknight meals generally look pretty simple for me. Protein and veggies in some way, shape, or form. I love this spaghetti squash meal because it hits on all the elements of a balanced dinner while changing things up a little from the standard chicken-and-vegetable groove we can often fall into when we’re tired, busy, or uninspired.
Speaking of uninspired, do any of you feel that way from time to time? (Please say yes…) The holidays have seemed to revive my creativity a bit, but earlier this fall I was just stumped on what to make for dinner. I ended up eating a lot of scrambled eggs and roasted vegetables. Nothing wrong with that, but variety is the spice of life and and keeps me feeling energized. I’m glad I’ve gotten a little inspiration back.
If you’re new to cooking with spaghetti squash, here are a few more recipes you’ll want to check out:
- Sweet Spaghetti Squash Kugel with Apples & Raisins from Cara’s Cravings
- Spaghetti Squash with Garlicky Kale Pesto & Sundried Tomatoes from Oh My Veggies
- Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce from Two Peas & Their Pod
If you have a minute…
I’d love for you to chime in on this question: What do you need the most help with? Leave your response in the comments.
- A) Fast and family-friendly weeknight dinner ideas and recipes
- B) Tips for eating well on a budget
- C) Product and resource recommendations for healthy living
- D) Recipes and tips on eating for fitness/weight loss
- E) Other (let me know in the comments!)
Thank you so much for your feedback! Now let’s make some super healthy spaghetti.
- 2 medium spaghetti squashes
- 1-2 tablespoons virgin coconut oil or extra-virgin olive oil
- 4 cups chopped kale
- 2 medium apples, such as Gala or Fuji, cored and chopped small
- 1 medium yellow onion, chopped small
- 2 teaspoons poultry seasoning (I love Penzey's)
- ¼ teaspoon ground allspice
- 2 cups cooked and chopped chicken
- 1-1/2 cups chicken broth
- Sea salt and black pepper, to taste
- Preheat the oven to 400ºF. Place the spaghetti squashes on a baking sheet and prick them all over with the tip of a sharp knife. Bake for about 1 hour or until the squashes are tender when pierced with a knife. Remove from the oven and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the kale, apples, and onion. Cook, stirring occasionally, for 5-8 minutes until the onion is soft and translucent. Add the poultry seasoning and allspice. Stir for 1 minute. Add the chicken and chicken broth. Bring to a simmer and cook at a rapid simmer for 3-5 minutes until some of the broth evaporates. Season to taste with salt and pepper.
- Cut the spaghetti squash in half and scoop out the seeds. Using a fork, rake the flesh of the squash into spaghetti-like strands. Serve the spaghetti squash topped with the chicken, kale, and apple mixture.