It’s no question I love spaghetti squash. I recently bought one on sale, and wanted to do something else besides the typical meat sauce marinara. So I browsed the Internet and came across a recipe from The Pioneer Woman that I changed up a bit by adding chicken and subbing spaghetti squash for spaghetti noodles.
The subtle flavors were quite tasty, especially with some parmesan on top. I used the ‘throw everything in a pot’ and simmer approach. But the Pioneer Woman used a step-by-step method for her sauce, and it may have turned out better. I’ll never know until I try it again. My biggest problem was I didn’t have a large enough sautee pan, but I did use more of some ingredients than her, so maybe I’ll chalk it up to that. I’m not saying it was perfect, but it was good and hot on a cold winter’s day. At any rate, I’ll definitely make this again, and work on tweaking the proportions, adding more herbs, trying coconut milk and maybe even subbing bacon bits and kielbasa for the chicken.
Chicken Artichoke Spaghetti
- Spaghetti squash
- 2 tbsp olive oil, divided
- 3 cloves of garlic
- 1 large onion
- 1 can quartered artichoke hearts (14.5 oz.)
- 1 can no salt added diced tomatoes (14.5 oz.)
- 1 cup heavy whipping cream (or you could try subbing coconut milk)
- 1 can chicken broth (14.5 oz.)
- ½ tsp nutmeg
- dash of salt
- dash of pepper
- Topping: parmesan
5. Simmer for 20 minutes. My new ladle I got for Christmas!
Serve and sprinkle with parmesan, if desired.