Squash, squash, and more squash! Here’s a spin on a pasta dish that will help you hit your veggie servings for the day!
- 4.00 cup, Squash – Winter, spaghetti, cooked, boiled, drained, or baked, with salt
- 0.75 cup(s), Onion Raw Chopped 1/2 Cup
- 3.00 clove(s), Garlic, raw
- 1.00 cup chopped (150g), Green Chopped
- 1.00 container (9/10 cup (61g) ea.), Tomato Sauce – No Salt Added
- 1.00 container (7 oz. drained ea.), Chicken Packed In Water
- 0.50 container (36 olives ea.), Extra Large Ripe Pitted Black Olives
- 9.00 ounce, Power Greens (Spinach, Kale, Chard) 1.5 lb Bag
- Spices (to taste): Lawry’s seasoning salt, black pepper, cayenne, italian seasoning, turmeric, dried sweet basil, garlic granules, chili powder
- Squirt of sriracha to taste
- Bake your spaghetti squash – cut in half, take out the seeds, and roast in a 400 degree oven for about 45 minutes, cut side down, or until soft.
- Sautee your chopped onions, green bell peppers, garlic, and spices in a crock pot until caramelized.
- Add tomato sauce and up to 1 cup of water (depending on how thick you want your sauce). Squirt with sriracha to taste (I love spicy food if you haven’t noticed).
- Add chicken and stir all together, letting simmer on low until your spaghetti squash is done.
- When the spaghetti squash is finished baking, let cool (enough to be able to handle), then use a fork to get all the “noodles” out of it. Add to your simmering sauce.
- Add the power greens and mix until wilted.
- Add chopped olives last. Serve up immediately. Makes 4 large servings.
Feel free to add other veggies, spices, or toppings (cheese!?!). Mushrooms would have been really good, but I used the rest up in my Mega Mushroom Waffle for lunch. *sigh*