The recipe I’m sharing with you today is a classic in my family. One of those that got thrown together one day, turned out amazing and has been a favorite fall/winter recipe every year since. Probably my absolute favorite winter squash is Spaghetti Squash. It’s only about 40 calories per cup!! A great alternative to pasta. Won’t spike your blood sugar. A rich source of vitamin C and fiber. The best part is it’s naturally gluten free! So not only is it incredibly affordable when it’s in season, the vitamin C helps ward off the flu, the fiber fills us up and it’s low calorie so helps keep our waistline in check. A must with all the holiday parties that are coming up.
My favorite part about spaghetti squash? My kids LOVE it. Mix it with spaghetti sauce and they don’t know it’s not pasta. No blender needed to hide veggies with this squash.
This is what the recipe will look like by the time you’re done. It is filling and incredibly budget friendly.
1 spaghetti squash
2 medium sized red potatoes
1 handful basil, roughly chopped
2-4 cloves garlic, minced (I really love garlic so I do 4)
1 precooked chicken thigh, chopped (Omit if you want vegan)
2.5-3 cups water
3 tbsp EVOO (extra virgin olive oil), divided
Salt to taste
- Preheat oven to 375 degrees.
- With a very sharp knife, cut the ends off each side of the spaghetti squash. Then cut in half.
- With a spoon, scoop out all the seeds and strings in the center.
- In a baking dish, add 1 cup water and 1 tbsp evoo. Place squash rind side up in the dish and cover with foil.
- Bake until skin is easy to piece with knife. About 45 minutes.
- While the squash is in the oven, thinly slice potatoes. Then place in a large pan with 1.5 cups water and 2 tbsp evoo. Bring water to a boil then turn down to medium low heat and cover. Make sure water doesn’t get too low. If you notice the potatoes are not yet soft enough to easily pierce with a fork and the water is getting low, add the other half cup of water. This is going to be a thick sauce.
- While the potatoes are cooking, rinse and chop the leek. Then chop up the chicken thigh.
- Add leeks and chicken to potatoes once they are no longer bright white and are easily pierced with fork.
- Cover and cook another 5 minutes.
- Roughly chop basil and mince your garlic. Stir in with salt and let cook another 1-2 minutes.
- Now that your spaghetti squash is ready. Carefully place onto a plate. Using a fork, shred with the grain to make your “noodles.”
- Place the potatoes, leeks and chicken mixture on top and enjoy!
- If your kids stick their noses up at this amazing concoction, be glad you don’t have to share! Let them eat their squash with spaghetti sauce. That’s what I do 🙂
While this recipe is a bit time consuming, it’s completely worth it. It’s affordable in the fall and winter, it’s simple and just so delicious. Don’t be afraid to be liberal with the salt. If you add it towards the end, you’ll be able to use less. If you add salt in the beginning, the water and heat dilute the flavor but the chemicals that make up sodium are still there. So you end up consuming more salt even though you don’t taste it. If you add it towards the end, you get all that wonderful salt flavor and still keep it in the healthy range.
I hope you enjoy this recipe as much as we do.