The other weekend our friends introduced us to Spaghetti Squash as a pasta replacement. As soon as I saw how simple and noodle like it was, I knew I’d have to try it out in my faux pasta quest. Last time I used Cabbage as a pasta replacement and it worked out pretty well. For this recipe you cook the Squash and shred it with a fork and it creates a very noodle like substance.
Here is what the cooked pasta looks like after shredding. To prepare the squash, cut it in half and lay it in a rectangular baking dish with about an inch of water in the bottom and cook for 30-45 minutes at 400 degrees. Then shred the squash much like you were shredding pork for pulled pork.
Fair warning: I just built a Sous Vide machine so I will probably be cooking every meat imaginable using this technique even if it makes absolutely no sense 🙂 If your not familiar, Sous Vide is the process of cooking food in a hot water bath a the desired done temperature for long periods of time. You generally vacuum seal the food before cooking. I just picked up a vacuum sealer last week for this purpose. Salt and pepper the chicken, put it in the bag, and cook at 140F for 2 hours.
Here is a picture of the initial setup. Basically its just a pump, some heating coils, and a controller to keep the temperature steady. Once I get all the bugs worked out I’ll post a separate article on how to build one yourself.
Add the cooked spinach. I just took some of my frozen BJ’s spinach, popped it into the microwave and hit frozen vegetables. Stir this in really well. You want the sauce to basically be green with spinach.
I had some fresh Parmesan cheese sitting around from another recipes so I grated that onto the pasta and it was all done! Overall I thought this was a very tasty pasta dish. Although I have to admit I could probably eat this without the pasta given the amount of stuff that goes into just the sauce and the chicken.
- Serves: 4
- Serving size: ¼th
- Calories: 304
- Fat: 13
- Carbohydrates: 14
- Fiber: 7
- Protein: 30
- 1 Jar Alfredo Sauce
- 2 Chicken Breasts
- ½ Squash
- 1 Tbsp Minced Garlic
- To Taste Salt and pepper
- 255 g Spinach
- Start by splitting the squash in half and cooking face down in water for 30-45 minutes at 400 degrees
- Using half of the squash, shred the meat of the vegetable with a fork to form noodles
- Cut the chicken breasts into strips and pan fry
- Heat the Alfredo sauce in a pan with salt, pepper and garlic
- Thaw and heat the spinach in the microwave and add to the sauce, stir until fully incorporated
- Stir in the cooked chicken and Squash
- Serve with fresh grated Parmesan!