Looking for a veggie-filled meal that not only tastes like a delicious mouthful of fall, but is loaded with nutrients? This Roasted Spaghetti Squash with Herbs recipe will be a home run for you! It also makes a pretty huge portion so you can get lots of meals out of it. Those are always my favorite types, when I can cook once and eat multiple times.
Start by getting a good-sized spaghetti squash. I’ve found the easiest way to cut it without coming close to losing a finger is to cut the very top and the very bottom off first, then stand it up so it’s stable on it’s new flat bottom. Use your knife at an angle down and slowly rock it back and forth down the center. Then scoop out the seeds and stringy center. Next, place the halves face down on a baking dish. Pour in the broth and chopped herbs, and bake.
While those are going, poach the chicken and chop up any additional veggies you’d like to use. I love adding more vegetables to my dishes because not only does it add helpful nutrients to keep me healthy, but it also bulks up the meal so I can eat more without feeling bad 🙂
When the spaghetti squash is almost ready, start cooking the chopped veggies and shred the cooked chicken.
To serve, you’ll mix together all of the spaghetti squash, shredded chicken, and vegetables into the leftover broth and herb mixture, with some butter and additional salt and pepper to taste. Enjoy!
- 1 1/2 cup organic low-sodium chicken or vegetable broth
- 1 lb organic chicken breasts or beans
- 2 lg sprigs rosemary, finely chopped
- 2 lg sprigs sage, finely chopped
- 1 large spaghetti squash, halved lengthwise and seeded
- 2 tbsp grass-fed butter
- 2 tbsp. fresh parsley, chopped
- Salt and pepper to taste
- Optional: Additional veggies (I used mushrooms, asparagus, onion, and broccoli)
- Optional: Gluten-free pasta to mix in with spaghetti squash to make a bigger serving
- Preheat oven to 375°F. Pour broth into a 9x13" baking dish.
- Add the chopped rosemary and sage into broth, then put the squash (hollow sides down) into it. Roast for 35-40 minutes, until the flesh is just tender, then transfer squash to a large plate, hollow sides up, to cool. Keep the herbs and remaining broth in the baking dish.
- While squash is baking, poach the chicken breasts in water, then shred with forks, in a blender, or a food processor.
- Optional: If using additional veggies, chop and saute in a skillet while squash is baking as well.
- Add butter, parsley, salt and pepper to the remaining herbs and broth and stir.
- Using a fork, scrape squash out of rinds and transfer back to the baking dish, along with the chicken (or beans) and veggies (if using). Toss gently . Serve immediately.
- You can top this with dairy-free "Parmesan cheese" by adding to a food processor 1/4 cup cashews, 1 tablespoon nutritional yeast, and 1/4 teaspoon sea salt. Pulse until a fine powder.
