Friday, January 24, 2014

I Can Do This


Please believe me when I say that this picture DOES NOT do this dish justice!!!  Today's gluten free dish is brought to you by the letter Y for FREAKIN YUM!!!!  It TOTALLY looks like I'm scarfing down on some pasta but its not.....it's spaghetti squash.  Now I'll be honest, the first time I made spaghetti squash I didn't like it.  I cut it in half, scooped out the seeds and baked it (skin side up) a LITTLE too long and it came out mushy like a baked potato.  It was not appetizing at all.  I also slathered it with hot marinara sauce which didn't help even in the slightest.  But THIS rockin creation.... I could eat this every single day.  I am so excited to find a gluten free dish that is actually better than its gluten counterpart.  I wish I had a name for this dish, but I don't.  This is literally something I threw together praying to baby Jesus that the second time would be a charm.  Thank the dear Lord it was!!!

2 baked chicken breasts cubed
1 spaghetti squash halved and seeds removed
Butter 1/4-1/2 stick of butter (this will depend on how large your squash is)
1/2 tsp. garlic powder (I actually added more like 1 tsp. but I LOVE garlic)
Salt and pepper to taste
Splash of worcestershire sauce to taste
1 tsp. Dijon or hot mustard
1/2 Cup grated parmesan cheese
Additional veggies of your choice (optional)

Preheat oven to 375 degrees.  Place both spaghetti squash halves on baking sheet skin side up.  Place in oven and bake for 20 minutes.  After 20 minutes, turn the pan so that all sides bake evenly.  Bake for 8-10 more minutes until the flesh is tender but still firm.  Trust me....it is not good mushy!  Take a fork and scrape the flesh out of the skin into a large bowl.  The flesh will resemble spaghetti.  Add butter to the hot squash and stir until butter is melted and evenly coats the squash.  Add in chicken, garlic, mustard, cheese, worcestershire sauce, salt and pepper combining well and serve hot.  Honestly, this one turned out so amazingly good.... too bad it is seasonal or I'd keep it on the weekly menu!!!  BTW... be sure to use a HUGE bowl!  This makes A LOT!