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Fun with Spaghetti Squash

Spaghetti Squash with Chicken and Asparagus

Spaghetti Squash with Chicken and Asparagus

We weren’t done with our fall spaghetti squash binges yet. My P.S. (Purchaser of Squash/ hubby) brought home another spaghetti squash and I went searching for recipes. I didn’t find what I wanted. I had fresh asparagus and mushrooms and some frozen sweet bell peppers I wanted to use along with some leftover rotisserie chicken breasts. It was going to be another version of Chopped in my kitchen!

Spaghetti Squash with Chicken and Asparagus

Spaghetti Squash with Chicken and Asparagus

I’d already roasted the spaghetti squash the previous day. I like to do it when my P.S. (Produce Strongarm/ hubby is around. Squash can be hard to chop in half so I make the strong guy do it. Could I do it? Sure. But he does it better.

Cut spaghetti squash in half and roast face down at 400°F until a fork easily pierces the shell, about an hour. Cool and scoop out seeds. Scoop squash strands into a container and refrigerate if not used immediately.

Cut spaghetti squash in half and roast face down at 400°F until a fork easily pierces the shell, about an hour. Cool and scoop out seeds. Scoop squash strands into a container and refrigerate if not used immediately.

In a large nonstick skillet heat oil over medium high heat, saute shallots and mushrroms for 3-4 minutes.

In a large nonstick skillet heat oil over medium high heat, sauté shallots and mushrooms for 3-4 minutes.

My P.S. always tries to scoop out the seeds before roasting. I have to tell him it’s wayyyyy easier afterwards. Also, no oil necessary, just cut face down on a foil covered sheet pan will do. Once it’s cooled it lifts right off the foil.

Add asparagus and saute 2-3 more minutes.

Add asparagus and sauté 2-3 more minutes.

I found a shallot in the onion bin and decided I’d start with sautéing it along with a package of white button mushrooms I’d cleaned and sliced.

Add sweet bell pepper and mix well

Add sweet bell pepper and mix well

I added the asparagus that I’d snapped and cut into 1″ pieces after a few minutes. I let the mixture fry for a few more minutes.

Add sweet bell pepper and mix well

Add sweet bell pepper and mix well

I thought some sweet bell pepper would be nice in the dish. I had chopped several colors into bags a few weeks ago when they were on sale. I added some frozen orange bell pepper to the skillet and let it thaw and blend with the other vegetables.

Add minced garlic and stir to mix. Sauté for several more minutes.

Add minced garlic and stir to mix. Sauté for several more minutes.

Garlic was my next addition. I wanted some good garlic flavor so I added a tablespoon to the pan. I stirred well and let it cook a couple of minutes.

Add diced chicken

Add diced chicken

Next I added the chicken breasts I’d cut up into 1″ pieces. We’d picked up two rotisserie chickens on sale a couple of days earlier and I was still working on using the leftovers up. It was a lot of chicken, I don’t know why in the world we bought so much.

Add chicken broth, lemon juice, pepper and pinch of cayenne. Stir well

Add chicken broth, lemon juice, pepper and pinch of cayenne. Stir well

I was out of chicken broth but had a jar of chicken better than bouillon in the fridge. I added a cup of hot water to the skillet then stirred in a teaspoon of the paste. I like the flavor of the paste much better than any cartons of broth. They don’t seem to have much flavor anymore.

Bring mixture to a bubbling boil then stir in slurry. Stir until mixture thickens.

Bring mixture to a bubbling boil then stir in slurry. Stir until mixture thickens.

When the ingredients of the skillet were bubbling away I made a slurry of cornstarch and water and stirred it in. When the mixture was nice and thick I reduced the heat to medium low and let it simmer for about 5 minutes. The cornstarch needs to cook and lose its raw flavor. I also stirred in some lemon juice for a touch of acid, some black pepper and a pinch of cayenne for a touch of heat. The bouillon was salty enough, I didn’t have to add any more salt.

I decided to add some Parmesan, stirring it into the mixture so it melted before I added the spaghetti squash.

Stir in Parmesan until melted, then stir in spaghetti squash. Cook until heated through.

Stir in Parmesan until melted, then stir in spaghetti squash. Cook until heated through.

Squash added. I stirred again and let it simmer and heat through, about 5 more minutes.

Serve in hollowed out squash shell. Or serve in bowls. Garnish with extra Parmesan if desired.

Serve in hollowed out squash shell. Or serve in bowls. Garnish with extra Parmesan if desired.

My squash dish was ready to serve. I scooped it into a hollowed out squash shell just for the fun of it (and a photo-op) then served the squash in bowls.

Spaghetti Squash with Chicken and Asparagus

Spaghetti Squash with Chicken and Asparagus

I sprinkled more Parmesan on the bowls and we dug in. It smelled heavenly and tasted delicious. Chicken was the main flavor, with vegetables as bonus flavors. The asparagus was still fairly firm for a nice touch of texture. The lemon juice added a freshness that melded the flavors together.

Chicken and Asparagus Spaghetti Squash

  • Servings: 6 servings
  • Difficulty: easy
  • Print

Comfort food: a one pan chicken stir fry with spaghetti squash and other vegetables

  • drizzle of olive oil
  • 1/4 cup shallots; sliced thin
  • 8 oz white button mushrooms; cleaned and sliced
  • 1# asparagus; bottoms snapped and cut into 1 1/2″ pieces
  • 1 cup sweet bell pepper; diced (I used orange)
  • 1 tablespoon garlic; minced
  • 2 cups roasted chicken breast; cut into 1″ cubes
  • 1 cup water + 1 teaspoon better than bouillon chicken (or 1 cup chicken broth)
  • 2 tablespoons cornstarch + 1/2 cup water to make slurry
  • 1/2 teaspoon black pepper
  • generous pinch cayenne
  • 2 tablespoons lemon juice
  • 1/2 cup Parmesan; shredded + more for garnish
  • 4 cups spaghetti squash; roasted
  • Salt to taste

Heat oil in a large nonstick skillet. Sauté shallot for several minutes, stirring often.

Add asparagus and sauté for about 5 minutes, stirring occasionally.

Add sweet bell pepper and sauté 2 or 3 minutes.

Add garlic. Add chicken and stir to mix.

Pour in chicken stock and let come to a bubbling boil. Make slurry and pour into pan while stirring. Continue to stir until mixture is thickened. Add black pepper, cayenne and lemon juice. Reduce heat to medium low and simmer for 5 minutes.

Stir in Parmesan, then spaghetti squash. Heat through for several minutes.

Serve garnished with more Parmesan

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