Spaghetti Squash in Veggie Cream Sauce with Chicken

I’m already bummed about this post because I forgot to take pictures. But here, I will draw you some.

The finished product:

Obviously, delectable.

Obviously, delectable.

What you need:

Actually, that is butter. Not a halo.

Actually, that is butter. Not a halo.

The hard part:

That's me there, the one with the knife.

That’s me. No, the one with the knife.

The easy part:

Those are lightening bolts of magic to signify easiness.

Those are lightening bolts of magic to signify easiness.

The fun part:

It's a pitchfork. And yes, that is a brain.

It’s a pitchfork. And yes, that is a brain.

And as if the illustrations are not explanatory enough…

1 medium or large spaghetti squash
1 tomato, chopped
1 cup frozen spinach, or fresh equivalent
1 3/4 cup whole milk
5 tablespoons butter
1/4 cup mozzarella cheese
2 tablespoons flour
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon oregano
4 boneless chicken breasts (optional)

Preheat oven to 400 degrees. Using the largest knife you have, attempt to halve the squash lengthwise. If you know anyone stronger than yourself, preferably a lumberjack, ask them to do it. Once halved, scoop out the innards (I know, sorry), preserving the seeds if you so wish to later oil, salt, and roast them at about 350 degrees for 12 minutes, flipping half-way through.

Place the two halves with the inside facing down on a baking sheet. Fill the baking sheet with 1/2 inch of water and bake squash for about 40 minutes.

Meanwhile. Drink some wine. Then when the squash has about 20 minutes left, put the milk, butter, cheese, flour, salt, pepper and oregano into a sauce pot on medium heat. Stir well, bring to a boil, stir, reduce heat and stir until you’ve reached the desired thickness. Feel free to add more flour to your liking. Defrost the spinach, chop the tomato and add to sauce. Keep warm on low heat.

We prepare our chicken on the stove top, and by we, I mean my husband. He trims it, coats it in salt, pepper and a little onion powder, then sizzles it in coconut oil. Note: Coconut oil is the only oil you should heat, as it does not degrade into free radicals at high temperatures.

Prepare your chicken how you please (or not at all) and then chop it into small pieces.

When the oven timer dings, remove squash from the oven and carefully, carefully! flip the squash on it’s back. Cool about 10 minutes.

Using a fork, scrape the insides of the squash. The meat should pull away in strips resembling noodles. Serve squash topped with sauce and chicken. I further accompanied this meal with a few steamed spears of broccoli, which I guess you’ll do too unless you’re cheap.

Then (if you have dinner guests) try to convince everyone they are really eating noodles. Or ask them how they like the noodles and see if they question it. If they question it, throw your own plate against the wall in outrage.

Yields: 4 hearty servings with some left over

Heartfelt apologies concerning the “art.”

This has been a Recipe Wednesday post.
Happy cooking. May health guide you.





  1. Incredibly clever, and oddly mouthwatering.

  2. Pingback: Good Blogs: part 2 « One Stop Light

  3. karem

    Thanks for the posts. This one is so cute and funny, love the drawings. Sounds delish.

  4. Haha! Very creative! May I use your idea when I forget to take pictures for one of my posts? 😉
    Recipe sounds delish!

  5. Omigosh! I am laughing out loud! Your drawings are 10x better than ANY pictures could be. This is absolutely hilarious, and I am sending it to my Mom. She tried to pawn off a bunch of spaghetti squashes to me the other day because she didn’t know what to do with them. I ensured her that they were so amazingly fun, and this further proves my point. I love your new banner, as well! Yay, Jane!

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