Spaghetti Squash With Chicken, Broccoli, and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The squash in this recipe has to bake for an hour and a half, but don't let that stop you! Preparing this healthy dish is simple and worth the wait. Ingredients:
1 spaghetti squash (about 3 1/4 pounds) |
1/2 cup sun-dried tomatoes, packed without oil |
1 cup hot water |
2 cups small broccoli florets |
2 cooked chicken breasts, cut into thin strips |
1/2 cup tomato sauce |
1 tablespoon extra-virgin olive oil |
4 garlic cloves, minced (about 2 teaspoons) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 375°.
2. Pierce spaghetti squash 7 or 8 times with a fork. Place on a baking sheet; bake at 375° for 1 1/2 hours or until tender. Cool. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands. Keep warm.
3. While squash bakes, combine sun-dried tomatoes and 1 cup hot water in a bowl. Let stand 30 minutes or until soft. Drain, reserving 1/2 cup liquid. Chop the tomatoes.
4. Steam broccoli, covered, for 2 minutes or until crisp-tender. Rinse broccoli with cold water; drain and set aside.
5. Combine squash, tomatoes, broccoli, and remaining ingredients; toss gently.
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