Spaghetti Squash
Serving Size: 2
Cook Time: 55 minutes & Prep time: 10 minutes
Nutrition Facts Per Serving: | Calories: 800 | Protein: 50 g | Carbohydrates: 20 g | Fat: 55 g | Sodium: 1000 mg
Ingredients:
1 Spaghetti Squash
1 Shallot, minced
4 handfuls Spinach
1 cup Cherry Tomatoes, halved
8 oz Heavy Cream
¾ cup Parmesan Cheese, shredded
¾ cup Mozzarella Cheese, shredded
1 Tbsp ItalianSeasoning
2 gloves Garlic, minced
½ Tsp Salt
¼ Tsp Black Pepper
1 Tbsp Extra virgin Olive Oil
1 Tbsp Butter
Pack of TJ’s Pre-Cooked Chickenor your choice of protein
Instructions:
Prep the squash: Preheat oven to 400°F.
Using a fork, poke several holes all over the spaghetti squash and microwave for 1–2 minutes to slightly soften. Trim the ends, carefully slice in half lengthwise, and scoop out the seeds. Drizzle the inside with olive oil, then season evenly with salt, pepper, and Italian seasoning.
Bake the squash: Place the squash halves cut-side down on a baking sheet and bake for 45–55 minutes, until the edges are browned and the flesh is fork-tender. Once cooked, use two forks to scrape the inside into spaghetti-like strands.
Make the sauce: When the squash has about 10 minutes left to bake, begin the sauce. In a large pan over medium heat, cook the tomatoes and Trader Joe’s Cooked Chicken, then set aside. In the same pan, melt the butter and sauté the garlic and shallots until fragrant. Pour in the heavy cream and bring to a gentle simmer. Gradually stir in the parmesan and mozzarella until melted and smooth. Add the spinach and cook until wilted, then stir the tomatoes and protein back into the sauce.
Serve: Pour the creamy sauce over the spaghetti squash strands and toss gently to combine. Serve directly in the squash shells for an easy, cozy meal with fewer dishes.
Special Note
Spaghetti Squash is dense with nutrients such as; fiber, vitamin C, manganese, and vitamin B6. Great way to get all the pasta flavors with fewer calories.
Add sun-dried tomatoes alongside the cherry tomatoes for a richer, more complementary flavor.
