I tried something new that turned out very well so I wanted to share it. I didn’t really measure anything because I wasn’t really sure how everything would actually taste together. That’s how I cook on a regular basis. I guesstimated on the amounts but I don’t think it would really matter if you had a little more or a little less. It’s really about making it taste good to YOU.
This recipe would easily feed a family of four.
2 chicken breasts
1 spaghetti squash
2-3 cups of fresh spinach
1/3 cup of plain Greek yogurt
1 cup grated cheddar cheese (Amount depends on how cheesy you want it)
1/4 cup of coconut oil (I use extra virgin, unrefined, cold pressed)
- Cayenne Pepper
- Black Pepper
Cut the spaghetti squash in half and remove the seeds and mushy stuff. I salt the inside and let it sit for 20 minutes before cooking. This pulls out some of the moisture so the dish won’t be swimming in water. After 20 minutes, use a dry cloth to wipe off the salt and water that has surfaced. Turn the squash halves upside down on a baking sheet and place in a 400° oven for 30 minutes or until you can easily push a fork through the skin.
Don’t overcook the squash or you will have mush. If this happens, eat it anyway. It will still taste good. Trust me. 😉 I recommend starting the squash about 15 or 20 minutes before you start cooking the rest of the meal. You will need a few minutes to allow the squash to cool so you can handle it.
Cut the chicken breasts into chunks. In a bowl, add chicken, spices and coconut oil. 1/4 cup of coconut oil seems like a lot but it will actually be plenty to cook the chicken and veggies without having to add more. The oil may turn solid when you mix it with chicken if the chicken is cold but it will become liquid again in a hot skillet.
Pour the chicken mixture into skillet and cook until the chicken is mostly done. I moved all the chicken to one side then added the spinach. This allows the chicken to finish cooking while the spinach is cooking. Cook the spinach just until it is wilted. If you cook it too long, your portion of spinach to serve will get smaller and smaller. Once the spinach is mostly wilted, you are ready to add the spaghetti squash.
After the squash has cooled down some, using a fork, scrape the inside. You will notice it pulling apart and it will look like noodles. Scrape the entire inside of the halves and dump the “noodles” into the skillet with the chicken and spinach. Gently mix everything together and serve.