Hello! I love all the recipes that have been posted about the spaghetti squash. i was thinking of doing chicken spaghetti with spaghetti squash. Has anyone tried to do that? And if you have, what did you do?

Thanks!!

Hello! I love all the recipes that have been posted about the spaghetti squash. i was thinking of doing chicken spaghetti with spaghetti squash. Has anyone tried to do that? And if you have, what did you do?

Thanks!!

claire - i use spaghetti squash in a LOT of meals. i ususally just replace Pasta or rice with the squash for meals such as, meat/tomato sauce, stir frys (pork/chicken/all veggie).

one chicken dish i do is cut the breast in small thin strips (marinate in a hot sesame / black bean sauce) add: green onion/mushrooms/red pepers/bean sprouts and with an asian touch - i'll serve that over the squash rather than rice or pasta.. there is a lot you can do & make with this veggie.!.

claire - i use spaghetti squash in a LOT of meals. i ususally just replace Pasta or rice with the squash for meals such as, meat/tomato sauce, stir frys (pork/chicken/all veggie).

one chicken dish i do is cut the breast in small thin strips (marinate in a hot sesame / black bean sauce) add: green onion/mushrooms/red pepers/bean sprouts and with an asian touch - i'll serve that over the squash rather than rice or pasta.. there is a lot you can do & make with this veggie.!.

yummy!!! :frown: I'm so trying spaghetti squash w/ hamburg & sauce! I think I even have one. :thumbs_up: So the sesame one is ok for low carb??? that sounds good too. Thanks!!!

So the sesame one is ok for low carb??? that sounds good too. Thanks!!!

i really don't worry about the carbs & fat in the sauces i make, due to the fact i'm backing out rice or Pasta. i found cutting too much fat out, made me hungry sooner.

luluc- I tried the squash w/ meat sauce. GOOOOOD!!!!

So..I gave spaghetti squash chicken spaghetti a whirl and it was amazing!!! I think it has a few more carbs than i would have liked, but it was sooo yummy!!!

Cut the spaghetti squash in half lengthwise and remove seeds. Spray lighly with olive oil spray and salt and pepper. Bake on foil covered cookie sheet at 350 degrees for an hour to an hour and 15 minutes. Bake until outside is soft. (I've tried cooking the spaghetti squash in the microwave, but it is much tastier when done in the oven.)

Meanwhile, boil 4 large chicken breasts with celery until chicken is tender and tears apart easily. Discard celery. (You might chop it up and leave it in, I'm just not a fan of it!)

Saute mushrooms and onion in olive oil spray. Combine shredded chicken, mushrooms, onion, 1 can 98% fat free cream of chicken Soup, the smaller velveeta cheese block, and heat until cheese is melted. If mixture is really thick, add some of the chicken broth from the boiled chicken.

Fork out the spaghetti squash where it comes out in strands. I squeezed the spaghetti squash strands out so it wouldn't make things soupy. Combine spaghetti squash with previous mixture. Bake at 350 degrees for 10-20 minutes. Enjoy!

If anyone tries this, let me know how it turns out!