Fall has officially arrived! I live in Texas, so it doesn’t quite feel like fall weather yet, but it certainly isn’t summer anymore. As soon as fall arrives, I bring out all of my favorite fall ingredients. Some of my favorite fall ingredients are pumpkin (duh!), apples, pomegranate, pecans and squash. There are so many varieties of squash to work with, but spaghetti squash has to be my favorite.
Spaghetti squash is one of those ingredients that I found super intimidating at first. It’s a large, round vegetable that isn’t available year round. To me, it wasn’t obvious how to break in to the squash and actually get the edible portion out. Luckily, Google came to the rescue and I learned fairly quickly how to break in to a spaghetti squash. Now that I’ve worked with this type of squash more often, I’m much more comfortable with it!
Spaghetti squash is one of my favorite gluten free alternatives. The look and texture of spaghetti squash is actually fairly similar to pasta. Some people don’t even notice the difference! This spaghetti squash with chicken and caramelized onions is just one example of a gluten replacement in a meal. Instead of a heavier pasta dish, this spaghetti squash dish is light and still filling. I adapted the original recipe from Lexi’s Clean Kitchen by opting for rotisserie chicken and lightening up the recipe.
Now that it’s fall, I need to make a list of recipes that use my favorite ingredients so I can take advantage of them while they’re available. What are some of your favorite ingredients?
Ingredients
- 1 spaghetti squash
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 tablespoons butter
- 1 rotisserie chicken, shredded
- 1/3 cup vegetable stock
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- salt and pepper
- 1/2 cup Parmesean cheese
Instructions
- Preheat your oven to 400 degrees. Slice the spaghetti squash in half and remove the seeds.
- Place the squash cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until fork tender and remove from oven.
- Once the spaghetti quash has cooled, shred the meat of the squash with a fork and set aside.
- Melt the butter in a medium skillet over medium high heat. Carmelize the onions in the skillet until lightly browned.
- Add the chicken, veggie stock and spices to the onion mixture until heated through. Then, add the spaghetti squash and mix to combine.
- To serve, divide evenly and top with parmesean cheese.
Notes
Adapted from Lexi's Clean Kitchen
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