Broccoli Chicken Stuffed Spaghetti Squash

This is one of my new favorite dishes. The spaghetti squash is so filling that this one "pot" dish is perfect for dinner. The only challenge you will have is trying to finish it all.

Ingredients:

1 spaghetti squash, cut in half
2 chicken breast halves, chopped into 1 inch pieces
Large head of broccoli, boiled, drained and chopped
2 tsp. fresh thyme
2 tsp. garlic salt
1/2 tsp. fresh cracked pepper
1 tsp. freeze dried chives (or 1 tsp. fresh)
2 Tbs. grated Parmesan cheese
4 Tbs. shredded Gouda cheese

Microwave the spaghetti squash halves each half at a time in a microwave safe dish with a lid. Add 2 Tbs. water underneath the squash and cook cut side up for 15 minutes. Let cool and scrape both halves into a large dish and set aside to cool. Save the spaghetti squash "shells"! In a large saute pan, add the chopped chicken and broccoli. Season with the thyme, salt and pepper and stir for 2-3 minutes until the chicken is cooked through. Sprinkle with the dried chives and stir in the Parmesan cheese. Add the chicken and broccoli mixture to the bowl with the cooked spaghetti squash. Mix everything together well.

Line a baking pan with tinfoil and place each spaghetti squash "bowl" inside. Divide the filling mixture evenly between the two skins. Top with the shredded Gouda cheese and broil for 5 minutes until the cheese is melted and golden brown.

17 Minute Spaghetti Squash Spaghetti!

Do you want the great taste of spaghetti without all of the carbs included? This is your recipe! The spaghetti squash pasta, although slightly different in texture, could easily take the place of pasta! Not to mention this recipe is made using only the microwave to cook. It really couldn't get any easier!

Ingredients:

1/2 spaghetti squash, seeds removed
1 c. favorite pasta sauce (I use Hunt's, four cheese)
2 Tbs. grated Parmesan cheese

Place the squash half in a microwave safe bowl cut side up. Add two tablespoons of water and cover. Microwave for fifteen minutes. Place the squash on a work surface (using a oven mitt!!) and pour the water out of the bowl that you used in the microwave. Place the squash in your non dominant hand (still with the oven mitt on), and using your other hand, scrape the squash flesh out with a large fork. As you do this, it takes the form of spaghetti! Place the "spaghetti" squash back into the bowl until all of the flesh is scraped out. Add the pasta sauce, stir, cover with the lid and microwave for 35 seconds just to make sure the pasta sauce gets hot. Divide into two serving dishes and top with one tablespoon of the grated Parmesan on each.

 

(This makes two servings. Each serving is 4 WW points.)

Honey Sesame Chicken Breasts with Peanut Sauce Squash Spaghetti

Oh my goodness. This is one of my new favorite chicken recipes! The flavors in the honey mustard sauce for the chicken and the peanut sauce for the spaghetti squash just blows your mind! This meal is so fresh and packed with flavor that you don't miss starch or grains!

Chicken Ingredients:

6 Tbs. chicken stock, low sodium
1/3 c. honey
2 Tbs. toasted sesame oil, divided
2 Tbs. whole-grain mustard
4 skinless, boneless chicken breast halves
2 tsp. sesame seeds

In a large skillet, heat 1 Tbs. toasted sesame oil on medium heat. Add the chicken to the pan and cook for 6 minutes on each side, until both sides are golden brown. Test the center of the thickest breast to make sure that the chicken is cooked fully through.

Meanwhile, in a small pan, add the chicken stock, honey, 1 Tbs. sesame oil and mustard and whisk on medium-high heat. Once the sauce comes to a boil, reduce to simmer and cook for 10 minutes. Turn the heat off and as the sauce cools slightly it will thicken more.

Spaghetti Squash ingredients:

1/2 seeded spaghetti squash
2 Tbs. water
2 Tbs. peanut butter, smooth, melted
1 Tbs. soy sauce
1 Tbs. rice vinegar
1 Tbs. lime juice
1 tsp. grated ginger
1 clove garlic, minced
2 Tbs. chopped dry roasted unsalted peanuts
Fresh mint and cilantro, chopped

In a larger microwave safe container with a lid, place the squash cut side up and pour the 2 Tbs. of water inside the cavity. Place the lid on top and microwave for 15 minutes. Let cool while preparing the sauce.

In a small bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice, ginger and garlic together.

Drain the water out of the bowl that you microwaved the squash in. With a fork, start peeling the flesh of the squash away from the skin and it will form thin strands like spaghetti. Place the squash in the bowl. Add the peanut sauce and toss together until the squash is fully coated.

To assemble, place your chicken on your serving plate and pour around 2 Tbs. of the honey mustard sauce on top. Top with sprinkled sesame seeds. Spoon a heap full of the peanut squash next to it. Top with the chopped cilantro, mint and peanuts.

Caramelized Cinnamon Acorn Squash Seeds

 

Remember in my dill pumpkin seed recipe when I said never throw seeds away, you can always do something with them? Well, I wasn't kidding. If they are big enough to soak and turn into something amazing, wouldn't you want to try? These acorn squash seeds turned out perfect, and are great as a snack or topping on a dessert!

Ingredients:

Seeds, soaked overnight in a salt water
1 tsp. olive oil
1 tsp. cinnamon
1 Tbs. brown sugar
1/4 tsp. salt

Preheat the oven to 300 degrees. Line a baking sheet with foil or parchment paper and set aside. Using a straining spoon or mesh strainer, drain the water from the seeds and place on a paper towel or kitchen towel. Pat the seeds dry and transfer to a small bowl. Add in the olive oil, cinnamon, sugar and salt and toss to coat the seeds. Spread out in a single layer on the prepared baking sheet and bake for about 23-25 minutes, checking to make sure the brown sugar doesn't burn towards the end or over brown. Let cool slightly and break into pieces. They almost have the consistency of a brittle.

Pizza Acorn Squash

This recipe is easy and cheesy! I love acorn squash, or squash in general and who doesn't love fresh melted Mozzarella cheese?

Ingredients:

1 large acorn squash, cut in half and seeded
1 tsp. garlic salt
1/2 tsp. fresh ground pepper
1/2 c. Hunt's Pasta Sauce, Garlic & Herb
20 mini Hormel pepperoni
2 tsp. grated Parmesan (plus more after baked)
1/2 c. fresh Mozzarella

Preheat the oven to 375 degrees. Place both squash halves in an 8x8 baking sheet so that they do not slide around. Fill each cavity with 1/4 cup pasta sauce. Sprinkle each with 10 mini pepperoni, and 1 tsp. grated Parmesan cheese. Bake for 40 minutes. Top with the fresh Mozzarella and bake for another 20 minutes. When they are cooked, sprinkle with a small amount of Parmesan. If the Mozzarella isn't golden enough for you, cook under broil for 3 minutes.

This recipe is fairly low in Weight Watchers Points Plus points, especially since one serving size is an entire half of a large acorn squash. Each half is 9 PP. As you can see in the picture below, it was very good....

Summer Zucchini Casserole

 

My two favorite summer vegetables are summer squash and zucchini. Funny how they match so well together in recipes also! My husband and I took a trip to the farmers market and picked up a large box of random fruits and veggies, including zucchini and summer squash. Well I put them together, added some fresh herbs and melted cheese, and it turned out absolutely delicious!

Ingredients:

2 medium size zucchini, washed

2 medium size summer squash, washed

3 Tbs. fresh basil, chopped

2 green onions, green part chopped

1/2 tsp. dried thyme

1 tsp. garlic powder

1/2 c. reduced fat Mozzerella cheese

1/4 c. grated Parmesan cheese

salt and pepper

Preheat the oven to 350 degrees. Spray a glass pie dish with nonstick cooking spray and set aside. Cut both the zucchini and summer swash in about 1/4 inch slices, trying to make them fairly even. Start layering them in the pie dish alternating every other one between zucchini and summer squash. When the line starts getting long, push them towards the edge of the dish and go in a circular pattern until they make a ring around the inside of the dish. Fill as best you can the leftover slices in another ring in the middle, and then fill in the center with a few slices. Sprinkle the top with the chopped onion and basil. Dust with the thyme, garlic powder, salt and pepper. Cover with tinfoil and bake for 25 minutes in the oven. Remove the tinfoil and add both cheeses. Continue to bake uncovered for 15-20 more minutes until the zucchini is fork tender.

(Makes 6 servings, 2 WW points per serving.)

The fresh basil was picked from my moms garden. She has an amazing green thumb. I, on the other hand, do not what so ever. There is only one plant that I have successfully kept alive for four years now, and that is about it. Here are a few pictures from her garden that I took while waiting for the casserole to bake. 

 

Honey-Roasted Butternut Squash

Ingredients:

2 large butternut squash, halved lengthwise and seeded
2 Tbs. honey
1 1/2 Tbs. butter
Salt and pepper
Chopped pecans
Parsley

Preheat the oven to 400 degrees. Place squash cut side up on a prepared pan lined with tinfoil. Microwave the honey and butter together for 30 seconds and stir together. Brush the tops of the squash evenly, sprinkle with salt and pepper, and bake in the oven for one hour.

Slice in half width wise, and then into thirds or quarters. Place in a large bowl (even your serving dish) and pour any remaining melted butter and honey mix on top. Toss in chopped pecans and fresh parsley before serving.

Butternut Squash and Apple Mash

Ingredients:

1 butternut squash, peeled and seeded, cut into 1 inch cubes
2 medium apples, peeled, cored and chopped
1 c. apple cider
2 Tbs. butter, cubed
2-3 tsp. fresh thyme

Mix squash and apples in a shallow microwavable dish. Pour the apple cider on top and sprinkle with the butter. Microwave for 10 minutes, stir, another 5, stir, and any additional minutes needed so that the apples are fork tender. Mash with a potato masher in the same dish you microwaved in. Add the fresh thyme and stir to incorporate.

(Makes 10-12 servings, 2/3 c. per serving, 2 WW points)

Summer Squash and Bacon Pasta

Ingredients:

2 slices of bacon (turkey or regular), sliced into small pieces
1 summer squash, sliced in half, and thinly sliced
1/2 pkg. pasta, cooked according to the directions
2 tsp. garlic salt
3 Tbs. extra virgin olive oil
1 tsp. fresh cracked black pepper
1/2 c. shredded Asiago cheese

Cook the pasta according to the directions on the box and set aside. Meanwhile, heat a medium skillet on medium-low heat. Add the oil, summer squash and bacon. Cook for 3-5 minutes, stirring occasionally, until the bacon is fully cooked and the squash is semi translucent. Add the pasta to the pan. Season with the pepper and garlic salt and toss everything together until well combined. Shred Asiago cheese on top to finish (you could also use Romano or Parmesan).

Baked Maple Pecan Butternut Squash and Apples

Ingredients:

2 Tbs. butter

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 1/2 lb. butternut squash (peeled, seeded and cut into 1/2 inch cubes)

2-3 Granny Smith apples (peeled, cut into 1/2 inch cubes)

1/4 c. maple syrup

1 Tbs. balsamic

1/4 c. chopped pecans, toasted

Preheat oven to 375 degrees. Place butter in a 13x9 pan. Heat the butter in the oven for 3-5 minutes. Stir in the spices. Add the squash and toss to coat. Cover with foil. Bake for 20 minutes. Mix apples, syrup and vinegar. Pour over the squash mixture. Bake for 10 more minutes. Stir. Bake for 5 more minutes and sprinkle with pecans. 

Baked Squash Seeds

Soak the squash seeds over night in salty water. Place on paper towel and pat dry. Put a sheet of tinfoil on a baking sheet. Preheat the oven to 275 degrees. Place the squash seeds on the tinfoil and sprinkle with salt. Bake for 20 minutes in the oven. 

Rice Stuffed Baked Squash

Ingredients:
1 Squash of choice (I used butternut)
1 tsp. onion powder, divided
1/4 tsp. ground mustard, divided
2 tsp. butter, divided
1 pack Uncle Ben's microwave brown rice
10 Snap Peas, sliced into small pieces
10 pieces Mesquite deli turkey, sliced
1/4 tsp. black pepper
1/4 c. chicken stock
2 tsp. mustard
2 slices muenster cheese


Cut the squash in half, and discard the seeds and guts. (I saved the seeds to bake!). Spread 1 tsp. butter on each of the halves. Sprinkle each half with the onion powder and ground mustard. Place onto a wire rack sitting on top of a 8x8 square pan. Bake for 45 minutes. Meanwhile, combine the chicken stock, mustard and black pepper in a small saucepan. When it starts to simmer, add the microwaved brown rice, the sliced snap peas and sliced turkey into the pan. Stir until the mixture starts to thicken, then take off of the heat. When the squash is done in the oven, spoon the mixture into the squash. Place a cheese slice on each half. Bake for 5 minutes more.

Summer Broccoli Crustless Quiche

Sorry about the fuzziness of the picture!

Ingredients:

4 eggs

2 cups milk (I used 1%)

1/2 cup cubed extra sharp cheddar cheese

2 large heads of broccoli

2 small summer squash

1 tsp. onion powder

pepper

Directions:

Cook broccoli in boiling water until they turn bright green. Drain and discard the long stem. Cut into small pieces. Using a mandolin, slice the summer squash into thin slices. Whisk the eggs, milk, onion powder and a pinch of pepper together for 1-2 minutes until frothy. Spray a 9 inch pie plate with Pam cooking spray. Arrange slices of summer squash and scatter broccoli on the bottom of the dish. Pour egg mixture on top. Scatter pieces of cheddar chunks on top of the egg mixture. In a preheated 375 degree oven, cook the quiche for 45 minutes or until a knife inserted comes out clean. Serve warm, or let cool and stick in the fridge to get cold. (I LOVE cold quiche!)