Yummo! Love Spaghetti Squash!
Ingredients:
1 Spaghetti Squash ( This was was approx 1 kg)
200 Grams of Chicken Breast diced
2 Cloves of fresh Garlic crushed
100 Grams of Button Mushrooms (approx 6 – 8)
60 Grams of of Baby Spinach
1 Cup of Cauliflower Alfredo Sauce
What to do:
Preheat the oven, cut the spaghetti squash in half and remove the seeds. Sprinkle with sea salt and cracked pepper. Place face down on a baking and roast for approx 45 minutes to 1 hour. Remove the flesh and keep skins for serving.
Heat a large non stick fry pan and brown the chicken, garlic and mushrooms. Add the spinach and stir to combine.
Add the Cauliflower Alfredo Sauce and stir to deglaze the pan.
Add the flesh of the Spaghetti Squash and combine.
Stuff the filling into the Spaghetti Squash.
Top with cheese and pop back into the oven at 180 degrees C until the cheese is melted and golden.
- 1 Spaghetti Squash ( This was was approx 1 kg)
- 200 Grams of Chicken Breast diced
- 2 Cloves of fresh Garlic crushed
- 100 Grams of Button Mushrooms (approx 6 - 8)
- 60 Grams of of Baby Spinach
- 1 Cup of Cauliflower Alfredo Sauce
- Preheat the oven, cut the spaghetti squash in half and remove the seeds. Sprinkle with sea salt and cracked pepper. Place face down on a baking and roast for approx 45 minutes to 1 hour. Remove the flesh and keep skins for serving.
- Heat a large non stick fry pan and brown the chicken, garlic and mushrooms. Add the spinach and stir to combine.
- Add the Cauliflower Alfredo Sauce and stir to deglaze the pan.
- Add the flesh of the Spaghetti Squash and combine.
- Stuff the filling into the Spaghetti Squash.
- Top with cheese and pop back into the oven at 180 degrees C until the cheese is melted and golden.
