Monday, December 20, 2010

Spicy Chicken and Spaghetti Squash Skillet

Another winter squash recipe! This one comes from Fabulous Foods ( The author writes, “This spicy sauce, which makes good use of leftover chicken, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu.”

Spicy Chicken and Spaghetti Squash Skillet
Serves 6

1 small spaghetti squash, cooked using your favorite method and separated into strands
2 tablespoons olive oil
½ cup minced onion
3 to 4 cloves garlic, minced
2 green onions, finely chopped
12 ounces cooked chicken or turkey meat
2 cups canned crushed tomatoes
¼ cup dry red wine
2 teaspoons capers
2½ teaspoons fresh oregano
1 teaspoon crushed red pepper, more to taste
3 tablespoon Italian parsley, finely chopped

Heat the oil in a skillet over medium high heat, and sauté onion, garlic and green onions for two minutes. Add the chicken or turkey and cook for three to four 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 five minutes. Pour sauce over heated spaghetti squash and serve.

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