This past weekend it felt more like summer than fall, but I’m
not complaining. The snow and cold temperatures can stay away for as long as
they’d like, I prefer an 80 degree day. My husband was pretty busy with work
this weekend, so it gave me a lot of time to go through cookbooks that I hadn’t
looked at in a while and dream up new recipes to share with you. Most of the
time I get inspiration
for my recipes from magazines, cooking shows or
cookbooks, but once in a while I just pull one straight out of my brain that
sounds good, like this Cheesy Chicken and Broccoli Stuffed Spaghetti
Squash.
My husband isn’t a big fan of spaghetti squash, a big plate
of pasta is more his style. I’ve been determined to make a spaghetti squash
recipe that he would actually like and I finally nailed it! I think the key way
making it creamy and cheesy that finally got him to say he liked it. The great
part about this Cheesy Chicken and Broccoli Stuffed Spaghetti Squash is
that it’s uncomplicated, lighter on calories despite the cheese and total
comfort food.
INGREDIENTS
- 1 large spaghetti squash
- 1 large chicken breast or 2 small, cut into bite sized pieces
- 2 teaspoons olive oil
- 1/4 cup finely chopped shallot
- 1 clove garlic, minced
- 1/4-1/2 teaspoon red pepper flakes, depending on how spicy you like things
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full recipe : reciperunner.com
