Spaghetti Squash with Rotisserie Chicken & Sun-Dried Tomato Sauce
Prep: 10 minutes plus cooling
Microwave/Cook: 16 minutes
1 spaghetti squash (about 3 1/2 pounds)
1 jar (6.7 ounces) sun-dried tomatoes in olive oil with herbs
1 pint cherry tomatoes, halved
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 1/2 cups chopped rotisserie chicken meat
1/4 cup crumbled feta cheese
Chopped fresh basil for garnish (optional)
1. With fork, pierce spaghetti squash several times on each side to vent. On large microwave-safe plate, heat squash in microwave oven on high 10 minutes or until slightly soft when squeezed, turning once; cool 10 minutes.
2. In blender, purée sun-dried tomatoes with oil, tomatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup water until smooth; transfer to large skillet. Heat tomato mixture over medium-high heat 2 minutes; add chicken and cook 3 minutes or until heated through, stirring occasionally. Makes about 4 cups.
3. Cut squash lengthwise in half; remove seeds. With fork, shred squash into spaghetti-like strands onto same microwave-safe plate. Heat squash in microwave oven on high 1 minute or until heated through; stir in remaining 1/4 teaspoon each salt and pepper. Makes about 4 cups.
4. Serve chicken mixture over squash sprinkled with cheese and basil, if desired.
Approximate nutritional values per serving (1 cup spaghetti squash, 1 cup sauce mixture): 573 Calories, 29g Fat, 6g Saturated Fat, 108mg Cholesterol, 626mg Sodium, 40g Carbohydrates, 8g Fiber, 18g Sugars, 0g Added Sugars, 39g Protein
Pin this recipe here:
Kid-Friendly Recipes, Pasta, Poultry, Recipes Blog | April 17th, 2023