This recipe was born from my stubbornness to try spaghetti squash again. First time was a failure, not complete but close. I liked it. It did not pass my family test 😦
This time I was thinking I will cook something that can be added to spaghetti squash as well as to rice or pasta so everyone can have their preferences. When hubby saw me scrapping the squash said
” I want that too for my lunch “.
“You did not like it last time!”
” I don’t remember trying this ever. I want this today with my chicken. Please ?! ”
For the squash:
- 1 medium spaghetti squash
- 2 tbsp olive oil
- salt and black pepper
- Preheat the oven to 400 F
- Wash and slice the squash in half, lengthwise
- Scoop the seeds with a spoon
- Scoop out the seeds using a spoon. You can discard the seeds or save them and roast them for a snack.
- Sprinkle the squash with salt, black pepper and olive oil. Place the squash in a backing tray lined with parchment paper; cut side down.
- Cook the squash for about 30 to 45 minutes. The squash is done when is tender and you can easily pierce a fork through the flesh.
- Use a fork to separate the flesh into strands
- Serve immediately by itself or seasoned with rich sauces and meat
For the Mushrooms Mustard Chicken:
- 8 organic chicken thighs ( boneless, skinless )
- 300 g white mushrooms ( sliced )
- Juice from 1 lemon
- 150 ml water
- salt, black pepper
- 2 tbsp mustard powder
- 2 tbsp of sour cream ( 5 %)
- olive oil
In a porcelain bowl add the chicken thighs. Season with salt, pepper mustard. Marinade for a few hours.
Bring a skillet to a medium high heat and add the meat. Cook for about 15 minutes turning on both sides. Add the sliced mushroom and water and cook covered for about 15 minutes. Add the sour cream and cook for about 5 more minutes.
Pour the sauce and chicken over the squash and just enjoy it !