Spaghetti Squash – Page 2

Sometimes I have foodie visions. This is my term for the moment when a random collaboration of ingredients convene in my brain and its seems as though there is nothing I can do to regain control of my thoughts… except of course, try out the random concoction … all the while hoping it doesn’t make me ralph.

My most recent foodie vision consisted of some of this:

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What’s that, you ask? Good question! This lovely dinner concoction consisted of:

2 tbsp Trader Joe’s Original Hummus
2 ounces chopped grilled chicken
1 diced roma tomato
1 baby spaghetti squash
Some red pepper flakes

Repulsed? Don’t go all eggplant on me yet!

First, I baked the spaghetti squash in a 425 degree oven for 25 minutes (since this was just a lil guy). Then I used a fork to scrape out the squash noodles.

Meanwhile, I sprayed a skillet with some cooking spray and tossed in the hummus to get it heating up:

Then I added the tomatoes and chicken:

Once everything was warmed through, I added the spaghetti squash and some red pepper flakes.

Presto!

This was really tasty and simultaneously really weird 😯

Several times during the meal I got a faint reminder of macaroni and cheese which I found even weirder–but that gave me ANOTHER foodie vision I must try sometime soon…. Cheesy spaghetti squash! Stay tuned, folks!

Overall, I like this idea and I’m definitely going to play with it some more. I think wilted spinach would be a really nice addition and maybe a different flavor of hummus….. we shall see… we shall see.

Stats on the spaghetti squash/hummus concoction: 199 calories, 20g carbs, 6g fat, 14g protein, 5g fiber

CALL TO ACTION! Now that the weather is changing, I’ve been craving WARM lunches…. I am bored & I need inspiration for yummy/healthy WARM lunches to bring to work….. Any ideas?

I love spaghetti squash. I mean, what could be better than an all-natural version of one of my FAVORITE foods in the world? Lately I’ve been in a spaghetti squash rut. I’ve been searching high and low for something different than my standard Spaghetti Squash with Spicy meat sauce.

Luckily, I stumbled across this post by Green Dog Wine for some white chicken chili she tossed on top of spaghetti squash. Sounded like an awesome combo to me!

Since Monday was a holiday, my usual Sunday-Cooktacular was pushed back a day. Here’s a shot of some of my inventory:

That doesn’t even include the 2 turkey sausages and 1 chicken breast I grilled up along with the 4 servings of White Chicken chili this recipe makes! I’m a cooking machine!

Alright, on to the main event: White Chicken Chilli!

First up, I heated up a skillet that I sprayed down with cooking spray. Once the skillet was hot, I tossed in a cup of a chopped white onion and 2 cloves of minced garlic.

A few minutes later the onions were looking nice and caramelized, so I plopped three chicken breasts seasoned with S&P into the skillet right on top of the onions and garlic.

Once the chicken was cooked through, I added the following to the pan:

1 can Navy beans, drained and rinsed
1 can rotel tomatoes
1 packet McCormick’s White Chicken Chili seasoning
1 cup all-natural free range chicken broth

I gave everything a good stir, then popped the lid on and reduced the heat to a simmer.

Meanwhile, I halved two baby spaghetti squash and tossed them onto a cookie sheet. Into a 415 degree oven for 25 minutes (since these guys were so tiny, I shortened the cooking time).

While the squash was cooking, I pulled the chicken breasts out of the chili mix and gave them a rough shred using two forks (just like I do when I make my buffalo chicken dip). I tossed the shredded chicken back into the chili just in time for the spaghetti squash to be done.

I used a fork to scrape out all the squash noodles… Squadles, perhaps? 😉

Then, I divided the squash evenly between two containers to take to work for late-night dinners at the office:

When it was time to eat, I topped one of the containers of squash off with one quarter of the white chicken chili mixture:

This is going into my spaghetti squash roatation for sure! The chili was delicious even without the squash, but I like the extra texture and flavor that the squash adds.

White Chicken Chili Ingredient List (serves four)

1 cup white onion, chopped
2 cloves minced garlic
1 lb boneless skinless chicken breast
S&P
1 can Navy beans, drained and rinsed
1 can rotel tomatoes
1 packet McCormick’s White Chicken Chili seasoning
1 cup all-natural free range chicken broth
Spaghetti squash (optional)

Myfitnesspal stats on one serving chili: 293 calories, 39 carbs, 5g fat, 33g protein, 10g fiber

Hummus + Spaghetti Squash

White Chicken Chili & Spaghetti Squash