Spicy Chicken With Spaghetti Squash Recipes

SPICY CHICKEN AND SPAGHETTI SQUASH SKILLET

Steps:

• Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
• Add the chicken or turkey and cook for about 3-4 minutes.
• Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
• Add remaining ingredients and simmer for another 5 minutes.
• Pour sauce over heated spaghetti squash and serve.

SPICY SZECHWAN CHICKEN WITH SPAGHETTI SQUASH

Steps:

• Cut the spaghetti squash in half, scoop out seeds and bake uncovered in the oven till the fibers are tender and separate easily.
• Cut chicken into half inch cubes and mix in 1 Tbsp soy and cornstarch in a bowl to marinate.
• Mix together and set aside the remaining soy sauce, sherry, sugar and vinegar.
• Heat oil in an uncovered wok at 375 degrees-- In practice I always cook this at as high a heat as possible.
• When hot, add the pepper flakes, stirring until black.
• Add the chicken and stir fry for 2-3 minutes.
• Remove chicken with a strainer.
• Add green onion, leek and gingerroot; Stir fry for~1 minute.
• Add the chicken removed earlier to the vegetables and stir fry for another couple of minutes.
• Add the sherry/soy mixture-- (I like for the chicken to appear 95% done before I add the sauce since it will continue to cook for a couple minutes even after turning off the wok or pan) Bring sauce to a low boil for about a minute then remove to a serving dish.
• Serve with Rice or baked spaghetti squash.

QUICK AND SPICY SPAGHETTI SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
• Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
• Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

CHICKEN AND SPAGHETTI SQUASH ALFREDO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
• Rub 1 tablespoon olive oil on the flesh of the squash. Place squash, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until squash is tender when pierced with a fork, 45 to 60 minutes.
• When squash has about 10 minutes left, melt 1/4 cup butter in a saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add cream cheese, a few cubes at a time, and whisk as they melt. Add heavy cream; cook and whisk until heated through, 2 to 3 minutes. Slowly add Parmesan cheese, whisking until fully melted before adding more. Continue cooking until sauce thickens, 4 to 5 minutes. Season with salt and pepper.
• At the same time, combine remaining 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add cooked chicken and toss for 2 to 3 minutes to brown it up a little.
• Remove squash from the oven and use a fork to shred the flesh into a bowl. Ladle some sauce into the squash and mix to combine. Add some chicken and the remaining sauce, then mix again. Top with remaining chicken.

SPICY CHICKEN MARINARA WITH SUMMER SQUASH

Steps:

• Sauté garlic in 1 Tbsp olive oil until lightly brown then set garlic aside.
• Cut chicken into bite-size pieces. Cook chicken, and onion in same skillet with remaining olive oil until chicken is white throughout, seasoning with salt and pepper as preferred.
• Add tomato paste, cooked garlic and mix well.
• Add crushed tomatoes, basil, pepper and water and mix well. Bring to boil, then lower to a simmer and covering sauce with a lid for an hour. Stir occasionally and season with salt and pepper as desired.
• This is a good time to get ready for the pasta. Set a large pot of water up to boil the pasta in and set temp on high. You want the water to be boiling and it takes awhile.
• During last fifteen minutes or so of cooking the marinara sauce, add the squash. At this start to cook pasta according to directions on package.
• In large bowl, pour sauce over cooked pasta and mix well.
• Sprinkle parmesan or asiago cheese on top and serve!

SPICY CHICKEN WITH SPAGHETTI SQUASH

Steps:

• Heat the oil in the skillet over medium high heat, saute onion, and green onion.
• Add the chicken and cook for 3-4 minutes.
• Stir in tomatoes, wine and bring to a boil.
• Lower heat and simmer for about 20 minutes.
• Add remaining ingredients and simmer for another 5 minutes.
• Pour over heated spaghetti squash and serve.