Thanks to one or more of my Facebook friends, I just had to save and try this recipe since it looked so amazing. The one problem is that it will take me a week to eat it all. I’ll have to see how it microwaves. With the LabBand, if it gets too tough then it will not go through the band and make me sick.
A few notes and things that I did differently:
I did not have any avocado oil, so I used Extra Virgin Olive Oil instead.
I cheated on the chicken and bought my favorite pre-sliced chicken since it was on sale at Sam’s in a 2 pack. I sliced it even smaller so, I would not have to cut it further for it to fit with my LapBand.
When cooking the Spaghetti Squash, I followed the directions below and some of the squash was not done. I highly recommend coating the inside of the squash with Extra Virgin Olive Oil and a little salt and pepper.
Spinach Artichoke Stuffed Spaghetti Squash with Chicken
Author:Happy Healthy Mama
Prep Time:10 minutes
Cook Time:60 minutes
Total Time:1 hour 10 minutes
1 small-medium spaghetti squash
2 tablespoons avocado oil
1/2 cup diced onion
1 tablespoon minced garlic
2 boneless, skinless chicken breast halves, cut into bite sized pieces
salt and pepper
4 cups fresh baby spinach, chopped
1 jar marinated quartered artichoke hearts, drained
1/2 cup grated parmesan cheese
1 tablespoon cream cheese (optional)
1/2 cup shredded mozzarella cheese
Preheat the oven to 400 degrees. Cut the spaghetti squash in half, scoop out the seeds, and place it shell side up on a baking sheet. Bake in the oven for 40 minutes. Remove from the oven and reduce the temperature to 350 degrees.
Meanwhile, heat your oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes. Season your chicken with salt and pepper and add it to the skillet.
Sauté until the chicken is cooked through, about 5-7 minutes.
Add the spinach and artichokes and sauté another 1-2 minutes until the spinach is wilted. Remove from heat.
Transfer the chicken mixture to a large bowl. Scrape out the spaghetti squash strands and add them to the bowl with the chicken. Mix well and add the parmesan cheese and cream cheese. Transfer this mixture back to the spaghetti squash shells on the baking sheet.
Top each spaghetti squash with 1/4 cup shredded mozzarella.
Bake at 350 degrees for 10-15 minutes, until heated through and cheese is melted, using your oven’s broiler for the last two minutes to brown the cheese. Enjoy!
I’m scrolling through facebook and I came across a video picture of a delicious looking spaghetti squash. It’s been about a month or so since I’ve made some and so I quickly used the save feature to make sure that I did not loose this recipe.
Spaghetti Squash is a good choice for me to make me feel like I’m getting pasta. Also, it’s great because my wife can eat her gluten free pasta without either of us filling guilty or unsatisfied.
I put the items on our grocery list this week and this afternoon I gave the recipe a try.
This is one recipe that makes you feel like your having a cheat meal without cheating.
I don’t know if I let the squash cook too long, but it was a little watery at the bottom. It was fine when I mixed it all up, but I would recommend to either add a little salt and pepper to the squash before it goes into the oven or over compensating the salt and pepper in the spinach mixture.
There are so many more proteins and vegetables that would go with this recipe. Next time, I’ll be sure to play around with the ingredients.
Cheesy Garlic Parmesan Spinach Spaghetti Squash
author:jenn laughlin – peas and crayons
1 medium spaghetti squash
2.5 TBSP minced garlic
1 tsp olive or avocado oil
5 oz fresh spinach, chopped
1/2 cup cream
1 TBSP cream cheese (optional but deeeelish!)
1/2 cup freshly grated parmesan cheese, plus extra for topping
salt and pepper, to taste
grated or sliced mozzarella for topping, to taste
Pre-heat oven to 400 degrees F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 3-5 minutes to soften it up just a tad. The knife slides through way easier this way! Smaller squash will need about 3-4 minutes while larger ones will be good to go at 5 min.
Next grab a lipped baking sheet or a rimmed baking dish.
Rub the cut side of the squash with a teeny bit of olive oil.
Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner.
While the squash roasts, start on the sauce.
In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
Season with salt and pepper to taste and remove from heat.
Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dive in while it’s HOT!
It’s chicken week and I wanted to jazz it up some so, I found a recipe on Pinterest that I just had to try. Bacon, Ranch, Cheese, and Chicken sounded like it would be awesome. It was!
Not only was it delicious, it was very easy to make. Since I used fresh broccoli, all I had to do was to cook and cube the chicken and then combine all the ingredients per the directions. I popped it in the oven and cleaned the kitchen while it was in the oven.
This casserole can be made in advance and refrigerated for a day or two before you bake it. Also, it taste just as good once it’s re-heated in the microwave. It’s got my stamp of approval. I would never thought that this casserole is low carb, grain free, sugar free, and gluten free.
1.5 lb. cooked chicken, cubed
1-1.5 lb. fresh broccoli, steamed and drained (or frozen broccoli, thawed and drained) (or vegetable of your choice like cauliflower or spinach)
1/2 tsp. garlic powder
1 tsp. minced onion
1/2 tsp. dill
1 tsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup + 2 tsp. bacon crumbles
1 8 oz. package cream cheese, softened
4 oz. sour cream
4 oz. mayo
8 oz. shredded cheddar
Preheat oven to 350 if baking immediately. Or you can prep ahead and keep in the refrigerator for a day or two.
Combine cream cheese, sour cream, mayo, and spices in a large bowl and mix thoroughly.
Add the chicken, broccoli, 3/4 of the cheese, and the 1/4 cup bacon crumbles and mix well.
Dump into a 9×13 baking dish sprayed with cooking spray. Sprinkle remaining cheese and 2 T. bacon crumbles on top. Bake until hot about 35 minutes.
Someone I know, (I’ll protect the guilty and no it was not Cynthia) mentioned the word pizza and suggested that I could just eat the toppings. If I’m going to order pizza, I’m going to eat the crust and all the toppings. Now, I’m really craving a pizza so, my challenge this weekend was to answer the craving, but stay within my lifestyle.
I recalled a picture that I had seen a while back where a portabella mushroom was used instead of a pizza crust. While I was at Sam’s Club, I found a pre-packaged pack of 4 portabella caps for almost $5.00. The one downside that I learned about these was that I could not see what the bottom of the caps looked like and therefore some of the flat caps did not hold all the toppings as well. Also, I’m starting to think that I might have an issue with lactose so, I picked up an expensive bag of Daiya Mozzarella Style Shreads from Publix. I should have paid more attention to the ingredients as it’s not as great as I thought. Regular Mozzarella might have been a better option. At Walmart, I found a White Pizza Sauce that was only 1 carb per serving.
For the toppings you can get as simple or complex as you would like. I stuck with the basics of cheese, spinach, and grilled chicken.
The recipe is really simple!
Portabella Mushrooms or Mushroom Caps
Your favorite pizza toppings
Preheat oven to 375 degrees
Remove stems from caps if required.
Wash mushroom per directions or liking
Place mushroom caps on a cookie sheet, smooth side down. Bake for 10 minutes.
Remove from oven and soak up any excess moisture inside the mushroom caps with a paper towel.
Add desired amount of pizza sauce (around 2 Tbsp.)
Add desired amount of toppings of your choosing.
Return the mushrooms to the oven and cook for 10 minutes. Serve Hot.
I came across this recipe a few weeks ago and I just had to try it. It was awesome, and I did not even follow the directions!
For starters, I did not have the two mason jar lids, but I did have a small skillet that holds one egg. I cooked each egg separately. No avocado, but I had some guac already in the fridge. Also, I used turkey bacon instead of regular bacon and I cooked it in the microwave per the instructions on the package.
2 tbsp. water
1/2 avocado, lightly mashed
2 slices cooked bacon
1/4 c. shredded Cheddar cheese
In a medium nonstick pan, place two mason jar lids (centers removed). Spray the entire pan with cooking spray and heat over medium heat. Crack eggs into the centers of the lids and lightly whisk with a fork to break up yolk.
Pour water around the lids and cover the pan. Cook, letting the eggs steam, until the whites are cooked through, about 3 minutes. Remove lid and top one eggs with cheddar. Cook until the cheese is slightly melty, about 1 minute more.
Invert the egg bun without the cheese onto the plate. Top with mashed avocado and cooked bacon. Top with the cheesy egg bun, cheese side-down. Eat with fork and knife.