I love pasta. Like really really love pasta and I’m not going to lie, there is nothing that will replace it. However, there are some dishes that come close and this is one of them. These are classic flavors that shine together and I know that you will love it like I do.
Spaghetti squash is one of my favorite pasta replacements because it can hold its texture really well. I know that there are multiple ways to cook squash, but I like to slice it down the middle lengthwise (with a very sharp knife). Then I use tongs to pull out the seeds, my husband came up with that method and it works so well! Next, I place them open side down on a lined baking sheet and bake at 375′ for about 30 minutes (depending on the size) or until tender. Flip them back over to let the steam out and let cool for a minute, then use a fork to scrape out the flesh of the squash into a bowl. You can save the skins of the squash to stuff like I did or you can place the filling in a baking dish as well.
For the chicken, I roasted thighs in the oven with oil, salt and pepper until cooked through. To make this even easier, you could buy a rotisserie chicken and shred it up!
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