Harvest Chicken and Squash
Perfect recipe for late summer or fall when both butternut and spaghetti squash are in their harvest season.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4 servings
- 3 tbsp olive oil
- 1 medium spaghetti squash
- 1 medium butternut squash diced
- 1/2 jalepeno pepper diced
- 2 cups pulled chicken
- 2 or 3 kale leaves chopped
- 8 oz baby bella mushrooms
- fine sea salt and pepper to taste
Preheat oven to 375 degrees F.
Very carefully, cut the spaghetti squash in half lengthwise and rub the cut side with a bit of olive oil. Place cut side down on foil lined rimmed cookie sheet and bake in oven for 40 minutes. When time is up, turn off the oven, flip the halves over and close the oven door until ready for use.
Start this part after the spaghetti squash has been cooked. Heat olive oil a saute pan over medium heat. Add the diced butternut squash and jalepeno pepper and saute 3-4 minutes. Squash should be slightly soft but still have some firmness to it.
Add in the chicken and kale and saute another 3 minutes or until the chicken is heated through. Add in the mushrooms and cook for another 2-3 minutes stirring frequently. Salt and pepper to taste.
Remove spaghetti squash from oven and scrape out "noodles" with a fork onto plates.
Top with chicken and squash mixture and serve immediately.
If you don't have left overs from my Best Roasted Chicken Ever recipe, you can use boneless, skinless chicken thighs, cut into pieces and then sauteed. Be sure to season as you wish.