SUMMER EATS: CAJUN SPAGHETTI SQUASH BOATS

My favourite kind of meals are those that can easily be adapted into healthier options come summer time. This Cajun spaghetti squash swap is just that. I usually pair the Cajun chicken with a spaghettini and loads of Parmesan. But come summer? The pasta gets swapped out for a healthier spaghetti squash and is still a delicious and satiating weeknight meal. Read on for the full recipe! Easy and Healthy Weeknight Meals | It's a Sparkly Life

Cajun Chicken Spaghetti Squash Boats
Yields four servings

you’ll need:

  • 2 spaghetti squash, medium size
  • 1 tsp olive oil
  • 1 cup cherry tomatoes
  • 1 to 2 cups chopped spinach or kale
  • 1 tbsp tomato paste
  • 2 cloves garlic, minced
  • 2 tsp Cajun spice, divided
  • 3/4 cup heavy cream
  • Parsley for garnish
To make Grilled chicken:
  • 1 tbsp olive oil
  • 1 tsp Cajun spice
  • Four 4-6 ounce skinless chicken breasts

Step One: Prep the chicken
Marinate chicken, oil and spice for 30 minutes or up to overnight. Ten minutes prior to serving, grill chicken 4-5 minutes per side or until fully cooked.

Step Two: Cook Spaghetti Squash
Preheat oven to 375 degreees Fahrenheit. Vertically cut spaghetti squash in half until you have four equal ‘boats’. Gently scoop out the white seeds careful not to remove too much of the actual squash. Rub with a touch of olive oil, and sprinkle with salt and pepper. Bake on baking sheet for 45 minutes or until fork tender. Let cool.

Step Three: Make Sauce
Warm up olive oil in a medium sized skillet. Quickly stir in garlic, careful not to brown it too much. Add in tomatoes and sauté for 2-3 minutes. Add in 1 tsp Cajun spice and coat well with tomatoes. Toss in the spinach and sauté for another 2-3 minutes. Stir in tomato paste, followed by cream and additional teaspoon of spice. Keep on low heat.

Step Four: Assemble
Spoon out the extra seeds of the spaghetti squash and using a fork, pull out the spaghetti like strands. Looking for a full tutorial on how to make spaghetti squash? Try this one here.

Toss ‘spaghetti’ into sauce until well coated. Scoop combined mixture into the empty shells and top with grilled chicken.

Garnish with parsley and serve.

in the wintertime I adore adding Parmesan cheese to the dish! I omitted the cheese in this particular recipe to lighten it up, however should you want to add some in, just grate 1/4 cup fresh Parmesan on top at the very end! Easy and Healthy Weeknight Meals | It's a Sparkly Life Easy and Healthy Weeknight Meals | It's a Sparkly Life Easy and Healthy Weeknight Meals | It's a Sparkly Life

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