Lots of fun things on the docket for the weekend, including Mexican dinner date, Notre Dame vs. Navy, and I get to be a zombie bride.
I hereby name today, "Foodie Friday." Partially because I'd rather focus on real food as I sit here staring at a pumpkin bucket of Halloween goodies I brought for my new hires. Mostly because I was raving about spaghetti squash earlier this week, and I feel like that was a little bit of a tease for anybody who might be reading. So, thought I'd share the deliciousness that is super healthy, my guy is obsessed with, AND yields a huge portion per serving.
I've estimated each ginormo serving to weigh in at about 470 healthy calories. You won't believe how much food you get for the calories.
Chicken "Spaghetti" Bake
Adapted from author Cynthia Sass
Serves 4
4 cups spaghetti squash, cooked
1 cup spinach
1 cup mushrooms
3/4 lb ground chicken, cooked
2 cups cooked quinoa
2 cups marinara sauce (low sodium & natural, if possible)
~1/4 C green onion, chopped
8 tablespoons walnuts, chopped
4 teaspoon Italian seasoning (I use 21 seasoning salute)
Preheat oven to 400 degrees. Cut spaghetti squash in half length-wise and chop off the ends. Place both halves on a foil-lined baking sheet, squash-side down, and bake for 50 minutes.
Remove from oven, and flip the halves over so squash side now faces up. Let cool while you cook up the ground chicken.
Now the fun part. First, use a spoon to remove all seeds from your squash halves. Don't be afraid of getting rid of too much "meat" - there's still plenty to be had. Once that's done, use a spoon to carve out your "spaghetti" strands, and load up 4 cups into a lasagna pan.
Add quinoa, marinara sauce and italian seasoning to the pan. When well-mixed, fold in chicken, spinach, mushrooms & green onion.
Cover pan with foil and cook for 15 minutes at 350 degrees. Remove foil, sprinkle with walnuts, and cook for another 3 minutes.
Remove. Plate up. Stuff yourself.
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