There are literally ENDLESS possibilities of eating spaghetti squash, and if you’ve never made one yourself then I don’t know how I can make you understand what you’re missing out on. (Hint: go get one tonight…)
For tonight’s easy and flavor-packed variation I present to you spaghetti squash with basil, coconut oil, garlic and grape tomatoes tossed with chicken.
What was fun about tonights, was that the squash cooked up perfectly, allowing every “spaghetti” string to scoop perfectly out of the skin, leaving a clean “bowl.” (fyi – that doesn’t always happen where it scrapes clean, so that was extra special!)
So I thought, how perfect! Let’s mix it up, then put it right back in!
Easy cooking tips:
- Preheat oven to 400 degrees
- Pop the squash in whole and bake 45 minutes, rotating halfway through
- Cut in half lengthwise
- Scoop out “pumpkin-like seeds”
- Shred squash into “spaghetti”
Meanwhile, saute’ grape tomatoes whole in 1-2 Tbsp. coconut oil (or you can use grapeseed or olive oil)
Add shredded chicken (I had pre-cooked rotisserie chicken) minced garlic and basil, to taste.
Add flesh of shredded spaghetti squash and saute’ until heated through.
Season with salt and pepper and refill the empty squash shell “bowls” and serve!