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Ingredients
- 1 medium spaghetti squash
- 1/4-1/2 green bell pepper (diced)
- 1/4 red or white onion (sliced or chopped)
- 12 oz chicken breast (2 cups chicken cooked + chopped)
- 1/3 cup favorite bbq sauce
- 2 oz grated cheese plus extra to taste
TASTY EXTRAS:
- jalapeño slices
- fresh parsley or cilantro
- extra BBQ sauce for drizzling
- ranch dressing for drizzling
- any extra veggies your heart desires
Instructions
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 4-5 minutes to soften it up just a tad. The knife slides through way easier this way!
- Next grab a lipped baking sheet or a rimmed baking dish.
- Rub the cut side of the squash with a teeny bit of olive oil.
- Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork.
- Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
- The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner.
- While the squash roasts, start on the chicken and veggies.
- For the chicken, you can cook it any which way you prefer. I added 12 oz of boneless, skinless chicken to my Instant Pot with 1 cup of water and set it to 5 minutes on HIGH with a natural pressure release. If using leftover or rotisserie chicken, you'll want to measure out 2 cups, chopped.
- Add 1/3 cup of your favorite barbecue sauce to the chicken and mix well.
- Next heat a skillet to medium-high heat with a drizzle of oil and sauté your onion and peppers to soften until tender. Add to BBQ chicken.
- Once squash is roasted, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
- Remove about 1/2-3/4 the spaghetti squash strands and toss together with your chicken and veggie mixture and a little bit of your cheese.
- Stuff back into your squash boat (load 'em up!) and top with the remaining cheese.
- Bake at 350 degrees F for approx. 10-15 minutes until golden and bubbly.
- Top with an extra drizzle of barbecue sauce, ranch dressing (if desired!) and any extra toppings your heart desires.
- To round out your meal, serve with a leafy green salad or fresh veggies + dip. Fresh coleslaw would also be an amazing addition! Enjoy!
Recipe source: peasandcrayons
source https://www.abellkitchen.com/2018/12/bbq-chicken-spaghetti-squash-recipe.html
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