Chicken and Spaghetti Squash with a Creamy Sun-Dried Tomato Sauce
serves 4 (2 adult and 2 kids)
- 1 medium spaghetti squash, cut in half lengthways and deseeded
- 2 chicken breasts, cut into small bitesize piece
- 1 onion, halved and sliced
- 142g of cream cheese
- 28g of sun-dried tomatoes
- 2 tablespoons of tomato puree (no salt added varieties)
- fresh Italian parsley
- 1 clove of garlic, crushed
- black pepper
- olive oil
Preheat an oven to 180c of 350f (gas mark 4).
Season the flesh side of the spaghetti squash with some paprika and black pepper, drizzled with olive oil and place on the tray flesh side down and bake in the oven until the skin on top feels slightly soft to the touch.
Using a fork, scrape out all the strands of the spaghetti squash into a bowl and set aside.
Add a little olive oil to a frying pan over a medium high heat and add the onion, garlic, sun-dried tomatoes, chicken and a little chopped fresh Italian parsley and fry for a few minutes, until the onion and chicken is slightly golden.
Stir in the tomato puree and mix to evenly coat.
Add the cream cheese to jug, add a couple of tablespoons of boiling hot water and whisk until you have a smooth thick sauce.
Pour this into the chicken mix and stir until you have a smooth creamy tomato sauce. Simmer for approx 5 mins,
then add in your spaghetti squash strands and mix thoroughly to evenly coat.
Serve with your choice of sides. I served mine with a mixed salad. My littliest one had her serving just as it is.
NOTE: If you can’t get spaghetti squash, then you could serve the chicken in the sauce with some roasted butternut squash, it would also be delicious with pasta, rice or potatoes.