Tuscan spaghetti squash: artichoke and roasted red pepper

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Prep time: 20 min

Cook time: 60-75 minutes

Servings: 4-6

Ingredients: 

5-7 boneless chicken thighs cooked and shredded (Garlic Herb Crock Pot Chicken recommended)

1 spaghetti squash

1 jar julienne cut roasted red peppers

1 can artichokes

1 cup coconut milk (unsweetened)

1 t basil

1 t salt

½ t pepper

½ t rosemary

2 cloves garlic

1 T minced onion

½ - 1 cup of parmesan cheese (optional)

What you will need:

Crock pot (if you choose for chicken), 9x13 baking dish, large mixing bowl


Instructions:

  1. Cook chicken according to crock pot recipe. (Can grill or bake as well.)

  2. Preset oven to 400°. Cut spaghetti squash in half and discard the seeds and inside portion. 

  3. Use olive oil, salt and pepper on the inside of the squash. Place the inside part down in a 9x13 pyrex dish. Add water until it covers the base of the spaghetti squash. 

  4. Bake for 30-40 minutes until squash shreds easily with a fork. 

  5. As the squash is baking. Open, drain and chop the roasted red peppers and artichokes. Place in large mixing bowl and add seasonings. 

  6. Once squash is cooked, decrease oven temperature to 350°.

  7. Shred squash and chicken, add to the mixing bowl. 

  8. Mix together. Place in a greased 9”x13”. Top with parmesan cheese (optional). Bake uncovered for 30 min. (Feel free to broil on low for 5-7 min if you want a slightly browned top!)

Additional recommendations to add: 

Caramelized onion 

Cooked spinach

Fresh, cooked tomatoes 

(If you add any of the above ingredients, you shouldn’t need to make adjustments to the recipe. Perhaps, salt to taste and decrease the amount of coconut milk if you add tomato.)