April 27, 2015

Garlic Parmesan Spaghetti Squash with Chicken and Peas

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and NatureRaised Farms, but all my opinions are my own. #pmedia #SCNRF   


I am a big fan of spaghetti squash.  It by no means tastes like spaghetti but can actually be a really great pasta replacement.

I also love chicken.  I'll be honest.  We eat chicken probably almost every night of the week.  We are chicken crazy.  But it is so versatile and can be the foundation to many yummy and healthy recipes.

So combining spaghetti squash and chicken is a no brainer around our house.  I like to cook a spaghetti squash or two and throw the extra in the freezer to use later.  Add in some frozen chicken breasts and literally this meal can be made in a half an hour (when the spaghetti squash has been pre-cooked).



Plus I used NatureRaised Farms® Boneless Skinless Chicken Breast Portions from the freezer section at Sam's Club giving me peace of mind when it comes to clean eating.  This all natural* frozen chicken has no antibiotics, hormones, or steroids** and I don't have to drive across town to the fancy health food store to buy it!


Knowing where the meat we include in our diet comes from is an important thing to consider when planning our family's menus.  NatureRaised Farms brand chicken is raised in open barns, fed a vegetarian diet, and bred through natural selection.  You can shop your local Sam's Club freezer section to purchase NatureRaised Farms Boneless Skinless Chicken Breast Portions.


One of my most popular posts is my spaghetti squash with chicken, pesto, and peas.  This is a very similar recipe but I swapped out the pesto with garlic, Parmesan, and olive oil.  It is one of my go to pasta combinations that proved to be just as tasty with spaghetti squash.

While spaghetti squash is commonly used as a replacement of pasta in spaghetti recipes, I find that the consistency tastes best when combined with a thinner garlic and cheese sauce.  


This recipe, like the original pesto recipe, is husband approved.  He will eat the spaghetti/marinara version, but prefers this one instead.  I really think it comes down to how well the flavors stick to the spaghetti squash where with marinara, the flavors fall off with the sauce.

That being said, this is one of my go to healthy recipes when we need to break our carb addiction a little bit.  This makes a double batch for us (two people) so I freeze half to eat a few weeks later.

Garlic Parmesan Spaghetti Squash with Chicken and Peas

1 large spaghetti squash (or 2 small)
2-3 NatureRaised Farms® Boneless Skinless Chicken Breast Portions cooked
2-3 cups frozen peas cooked
3 garlic cloves minced or chopped
1/2 cup fresh Parmesan cheese grated
Salt and pepper

Cook spaghetti squash:
Preheat oven to 400 degrees.  Cut spaghetti squash in half length wise.  Scoop out seeds and spray with cooking spray and season with salt.  Roast for about 45 minutes until the flesh is completely tender.  Scrape out spaghetti squash with a fork.

Once ready to serve, combine all ingredients in a pot on the stove on medium heat.  Mix until well combined and all ingredients are hot.  Salt and pepper to taste.

*No artificial ingredients, minimally processed
**Federal regulations prohibit the use of added hormones or steroids in chicken



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