Have you ever cooked a spaghetti squash? It has to be one of the coolest vegetables EVER!
Check it out! How cool is that? I first tried spaghetti squash about a year ago, when I was dealing with gestational diabetes and trying desperately to find something that I could eat that wouldn't make my blood sugar do crazy things.
That night, it wasn't that great. I didn't let the squash cook long enough, so it ended up being kinda crunchy. Ew.
But I decided to give it another shot. Y'know. Cause I'm fair like that.
So I made chicken cacciatore! In the crock pot! With spaghetti squash!
1 clove garlic
2 cups cooked chicken
1 bell pepper, seeded and sliced into chunks
1 can diced tomatoes
1 can tomato sauce
1 tsp oregano
1 tsp basil
Salt and pepper to taste
1 spaghetti squash
1. Poke a few holes in the spaghetti squash and microwave for about 3 minutes to soften it up a bit. You can try cutting it in half without this, but it may necessitate a trip to the emergency room because you sliced your arm off. These suckers are hard to get into. So just nuke it for a few minutes, and then slice it in half with ease!
2. Cut the squash in half and remove seeds. Place cut side down in a dish with 1/4 cup water and cover with plastic wrap. Microwave for 8-10 minutes, or until squash is tender.
3. ALLOW THE SQUASH TO COOL. Cause it's really hot at this point. Then, use a fork to scoop out the flesh into spaghetti-like strands! (This is the most fun part of the whole recipe).
4. Add chicken, squash, tomatoes, onions, bell pepper, garlic, and spices to the crock pot. Cook on high 4 hours or low 6-8.