Garden Spaghetti Squash Pasta

Have you ever had spaghetti squash? It is quite amazing actually. It looks like any other fall squash that you might find, it is equally as difficult to cut into, and its insides look similar to any other. But, once you cook it, you realize this is no oridinary squash and its name tells it all. A tender spaghetti squash will pull away from its rind in long narrow pieces, just like spaghetti noodles, it is quite remarkable!Another great thing about spaghetti squash, you can use it in place or in addition to spaghetti noodles! In this recipe I use half pasta and half squash for my noodles, but really you could use any ratio that you want. In the picture above you can see the difference between the two - now I use whole wheat noodles so the difference between the two is quite noticable. But for anyone that uses your typical white noodle, even your kids will have a hard time telling the difference.

Try it out and learn a whole new way to get one of your required servings of vegetables.

Garden Spaghetti Squash Pasta
Recipe and Pictures by Caroline
4 Servings

2 large chicken breasts, cubed
3 tablespoons olive oil
1 ½ tablespoon olive oil for pasta cooking water
2 garlic cloves, minced
1 ¼ cups diced carrots
1 bell pepper, diced into 1 inch pieces
3 cups broccoli pieces
3 teaspoons dried basil
3 tablespoons butter
2 cups chicken broth
½ cup grated parmesan cheese
Salt and pepper to taste
½ to 1 large spaghetti squash, quartered*
Spaghetti noodles*

For the vegetable sauce:
1. Heat 1 tablespoon olive oil in a large skillet. Cook chicken 5-6 minutes over medium heat until cooked through. Remove chicken from skillet and set aside.
2. Heat the remaining 2 tablespoons olive oil to the same skillet that the chicken was cooked in over low heat. Add the minced garlic and cook for 1-2 minutes, careful not to burn. Add the carrots to the skillet and ½ cup chicken broth. Cover and cook for 4 minutes, stirring occasionally.
3. Add the bell pepper and broccoli to the carrots. Cook for 3 minutes, stirring. Add the remaining chicken broth, butter, salt and pepper, and basil until the liquid is at a very low simmer uncovered. Add the chicken pieces. Continue to stir and cook at a low simmer until the liquid begins to reduce to about ½ of its original quantity and the vegetables are tender.
4. When the vegetables are tender, pour over pasta/squash combination, add the parmesan cheese, stir, and serve.

Directions for the pasta/spaghetti squash mixture:
*I left the amount of spaghetti noodles and spaghetti squash open because you can cater the ratio of squash to noodles for your family. I personally like about half pasta and half squash, but if you prefer you can just use all spaghetti noodles.
1. While your vegetable sauce is cooking heat water for the pasta, adding ½ tablespoon olive oil (this will help your noodles and squash mingle). Cook to package directions, timing to finish with your vegetables.
2. Before draining your noodles add the spaghetti squash strips and gently stir into the spaghetti noodles; drain. Pour vegetable sauce over noodles, add parmesan cheese, stir, and enjoy!

Two options for cooking spaghetti squash:
1. Preheat oven to 350°. Place quarters of spaghetti squash and cut side down on baking sheet in about ½” water. Cook for approximately 45 minutes, or until squash is tender and will easily pulls away in long spaghetti noodle like strips. Once the squash is tender, use a fork to pull squash away from the rind – you will get long spaghetti noodle like strips. Add to the spaghetti noodles as in direction (2) above.
2. Or, place quarters of spaghetti squash cut side down in a glass pie dish in about ½” water. Microwave on high for approximately 5 minutes, or until squash is tender and will easily pulls away in long spaghetti noodle like strips. Once the squash is tender, use a fork to pull squash away from the rind – you will get long spaghetti noodle like strips. Add to the spaghetti noodles as in direction (2) above.

Note: You could leave out the chicken, use a vegetable broth and this could be a vegetarian delight! Omit any pasta and this could be a gluten free dinner...so many options!