Another Sunday (ugh) , another trip to Philadelphia in the morning, another recipe for you!
One of my best friends and I came up with this dinner one night while I stayed at her house in Philadelphia (a common occurrence – I stayed with her all the time and we were always improvising pretty great dinners). I haven’t stopped making it since – it’s seriously delicious.
- 1 spaghetti squash (medium sized)
- 1 jar of vodka sauce
- 1 bag of fresh spinach
- 1lb of thin sliced chicken breasts
Cut the spaghetti squash in half. In a bowl that can support the sides of the squash when you put it in face down, add about a cup and a half of water. Put the squash in the bowl, face down, so that it is sitting above the water, propped up by the bowl (not in the water). Microwave the squash for about 8-10 minutes. The water will steam the insides of the squash – do this for both sides.
Scrape out the insides of the squash (careful though, it’s going to be really hot to handle) and set aside. Cut the chicken in to smaller pieces.
Cook the chicken in a non-stick pan (don’t use any oil). When the chicken has been cooked through, add the vodka sauce. Heat through, stirring frequently.
Add the spaghetti squash and heat through. Slowly add the spinach so that it can wilt.
Once everything is heated up, enjoy! This dish has been awesome because the spaghetti squash has served as a great substitute for actual spaghetti…it has a lot of substance and is really tasty!