Oh Hello! It’s me Michelle! Welcome to the Chicken Spaghetti Squash Primal Bake recipe!! This is a fairly easy recipe to make and it makes a lot so you can store some in the freezer for later.
I am always looking for a tasty alternative to noodles. My go to is generally always a good Spaghetti Squash. You can keep it around for a while before cooking. It’s not like it goes bad in 2 days. You can hang on to that bad boy for a long while. Which it what I totally love. As you all know when we buy things we have great intentions of making it soon, but with me I change my mind. All the time.
Anyhow…there are a kind of different ways you can make this. If you would love to have cheese in your bake then you can have that or you can just leave it out or use an alternative cheese. I know there are some different ones out there made out of nuts and such. I have personally never tried the alternative cheese but for some of you that have an issue with dairy, maybe you can use an alternative.
This is what you need for this recipe:
- 2 each chicken breasts
- 1 each medium size spaghetti squash
- 1/4 head of broccoli
- 3 each sliced mushrooms
- 1 cup or so ricotta cheese
- 1 jar marinara sauce
- 1 cup mozzarella cheese
- 2 tablespoons italian seasonings
Preheat oven to 375 degrees.
I believe that you can cook a whole spaghetti squash in the microwave. Although, what I do is throw it in the microwave to be able to soften it up a bit so that I can slice it down the middle. If you are going to use the oven, place the spaghetti squash in the microwave for about 6 minutes or so. Slice the spaghetti squash down the center. Discard the seeds that are in the inside. Drizzle some olive oil and shake some salt and pepper on it. Place the squash with the inside portion face down on the baking sheet. For easy cleanup place a piece of parchment paper down on the baking sheet. Bake for about 40 minutes or until you can poke a fork through the outside.
In the meantime, place some olive oil in a skillet. Place the chicken breasts in a skillet over medium heat. Salt and pepper the chicken breasts on each side. You are going to cook the chicken about 6 minutes on each side. It is not terribly imperative that you cook the chicken all the way through. You are going to end up finishing the cook in the oven in a later step.
Once the chicken is done go ahead and place it to the side and let cool a bit. Once cooled, cut the chicken into chunks. Place in a bowl.
Slice up the mushrooms and then cut up the broccoli into small pieces and place it in the bowl with the chicken.
Pour the prepared marinara sauce into the bowl with the chicken.
Add in the italian seasoning. If you don’t have italian seasoning then use parsley, oregano, sage, garlic and onion salt. Maybe about a quarter teaspoon of each spice. Note: You can also plan ahead on this one and make the spice blend ahead of time.
By this time the spaghetti squash should be done. Take it out of the oven, if you used it, and let cool. Maybe about 5 minutes or so. Use a fork and scoop out the insides and place in a mid size baking dish.
If you are going to use ricotta and mozzarella cheese, get that out. This is going to be a layering move.
You should already have the spaghetti squash in the baking dish. Now place a layer of ricotta and mozzarella cheese. Now place the chicken and marinara sauce mixture on top of the cheese layer. On top of the chicken, place another layer of mozzarella cheese.
Cover and bake for about 35 minutes. You want the chicken to finish cooking though as well as melt all of that yummy cheese. If you are not using cheese, I would cut the cook time down by about 5 minutes or so.
Doesn’t this Chicken Spaghetti Squash Primal Bake just look so delicious?! This is such a filling meal that is not difficult to make at all. Portion this out so that you can throw some in the freezer for later.
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Until next time. Stay classy and be kind to one another!