With sun-dried tomatoes, this is a tasty pasta alternative

Published: May 7, 2017 | Updated: June 4, 2019

Spaghetti squash should be a staple on your family’s weekly menu. It’s filled with nutrients like fiber, beta carotene, potassium, Vitamins C and A, and folate — giving you important health benefits for the whole family. And, once you get the hang of cooking spaghetti squash, you can dress it up any way you’d like — Italian, Thai or Southwestern. Add meat or keep it vegetarian. The options are endless. Try out the versatility of spaghetti squash by cooking up this easy and delicious recipe.

Cheesy spaghetti squash with chicken and sundried tomatoes
Makes 4 servings

1 whole spaghetti squash
2 tablespoons olive oil
4 teaspoons minced garlic
1 cup low-sodium chicken broth, divided
½ cup sundried tomatoes, chopped
2 cups broccoli florets
2 whole chicken breasts, cooked and chopped
¼ cup shredded parmesan cheese, plus extra for serving
Red pepper flakes to taste

Heat oven to 375 degrees F. Meanwhile, zap the whole squash in the microwave for 30 seconds to soften, then cut lengthwise with a sharp knife. Scrape out the seeds with a spoon.

Place the squash face down on a baking sheet and cook for 45 minutes. Let it cool. Once cooled, scrape the inside of the squash with a fork. It will pull away from the skin in strands similar to spaghetti.

Heat the olive oil over medium heat in a large, deep skillet. Add the garlic and sauté for 1 minute. Add ¼ cup chicken broth, tomatoes and broccoli, and sauté for 5 minutes. Add the chicken, remaining ¾ cup of chicken broth and squash to the skillet. Top with ¼ cup cheese and stir. Reduce heat to low, cover and simmer for 5 minutes.

Serve the squash meal topped with a pinch of shredded parmesan cheese and red pepper flakes for a kick.

Nutrition information per serving

327 calories, 12.8 g fat, 1.7 g saturated fat, 78 mg cholesterol, 708 mg sodium, 21 g carbohydrates, 6.2 g fiber, 34.7 g protein