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Jan 132014
 

If I had to describe myself, I would say that I am a fairly organized person.  My husband often jokes that I remind him of  Monica from the TV show “Friends.”  If you come to our house, I will ask you to use a coaster on the coffee table and I always try to have the best “fancy guest” towels on display in the bathroom.  However, there is one area of organization that I do not obsess over.  And that is meal planning.

I give credit to anyone who does and I envy that ability, as I am sure it makes life so much easier.  However, in our household we prefer the “fly by the seat of your pants” method.  And, usually, it works out pretty well.  That was the case last night – I just so happened to throw together what we thought was one of the best meals yet: Sautéed Spaghetti Squash with Chicken and Veggies.

Even though I do not follow a meal plan schedule or an organized shopping list, there are always a few essential items that I make sure are stocked on our pantry shelf and in our refrigerator.  Tonight I used many of these items to create a delicious and healthy dinner – one that I must share (partly because I now have a written account of it to recreate later)!  I hope if you try this recipe, that you enjoy it as much as we did.  And next time you are unsure about what to make for dinner – just browse through the pantry and throw something together.  You never know what you might come up with!

Sautéed Spaghetti Squash with Chicken and Veggies

Preheat oven to 425.  Cut spaghetti squash in half (length wise) and place in baking dish – sliced side down. Fill pan with water half way up the sides of the squash.  Bake for 30-45 minutes until squash is tender enough to pierce with a knife.

While squash is baking, sauté two small chicken breasts in olive oil and minced garlic.  Add the following fresh veggies: 1 chopped green pepper, 1 minced onion, 1 chopped yellow squash, 3-4 chopped mushrooms, and 2 handfuls of chopped fresh spinach.  Sprinkle with seasoned salt and add half a can of reduced fat cream of chicken soup.  Cover and simmer until veggies are soft.

When squash is finished baking, remove from baking dish with tongs and gently remove spaghetti strands from skin with a fork.  Place in a separate pan and sauté with olive oil and minced garlic for approximately 10-15 minutes.  Place a nest of spaghetti squash on dinner plates and top with sautéed vegetable and chicken medley.  Serve with a small piece of garlic bread and enjoy!

dinner blog pic

 


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