Spaghetti Squash Boats

I loved this recipe and found it to be an almost twist on chicken parmesan  It is also one of the best spaghetti squash recipes I have cooked and it is compliments of skinnytaste.com.  If you have never tired spaghetti squash and are trying to eat healthier, you need to try one.  Cooked right, it has the same texture as spaghetti, and not nearly the same amount of starch!!  When you roast a spaghetti squash, the insides will shred into the form that they look like spaghetti noodles.  This recipe has you cut the squash in half prior to cooking it.....you will need a very sharp knife for this!!!  I struggled to cut it in half lengthwise, so I cut it widthwise and then cut those halves in half, so I had four pieces, per squash.  Odd shaped boats, but work just the same! For this recipe you will need the following:

     2 small/medium ripe spaghetti squash

     Salt and pepper, to taste

     4 thin chicken cutlets, about 3 ounces each

     Pinch of garlic powder

     1/4 tsp of oregano

     2 cups of low fat marinara sauce (the flavor of your choice)

     1 cup of part skim shredded mozzarella cheese

    Preheat the oven to 350.   Cut the squash in half lengthwise, or as I described above.  Scoop out the seeds and fibers with a spoon.  Place the squash on a baking sheet, cut side up and sprinkle with salt and pepper.  Roast for about an hour or until the skin gives easily under pressure and the inside is tender.  

    While the squash is roasting, sprinkle the chicken with salt, pepper, garlic powder, and oregano.  Heat a pan over medium-high heat, when it is hot, grill chicken on both sides for about 3-5 minutes a side, or until cooked through.  I cut my chicken into chunks and cooked them that way.  Either way works.  Set aside in a dish.

    Remove the squash from the oven and carefully fluff the spaghetti like strands on each half with a fork, leaving the squash in the shell.  Season with salt and pepper, then spoon about 1/4 a cup of sauce in each boat.  

    If you cooked the chicken as whole cutlets, slice them diagonal and place one cutlet on top of a squash half.  Top each boat with another 1/4 cup of sauce, then top with cheese.  Place boats back in the oven and cook for about 12 minutes, until the cheese is melted.  Sprinkle with parmesan and enjoy!!

Cashew Chicken

Now this is no Cafe Fresco cashew chicken, but it is pretty darn close!  I can only aspire to make food as good as theirs!!  I would not have thought such a fancy tasting dish was so simple to make!  The recipe uses Hoisin sauce, which can be found in the Asian section in your local grocery store.  For this recipe you will need the following:

     2 pounds of boneless, skinless chicken breasts, chopped
     8 cloves of garlic, minced (4 tsp of pre-minced garlic)
     1 cup of cashews
     4 tbsp of Hoisin sauce
     8 green onions, sliced
     2 tbsp of white wine vinegar
     2 tbsp of corn starch
     3/4 cup of chicken stock
     2 tbsp of olive oil
     Salt and pepper
     The rice of your choice

     Cook the rice according to the package directions.  Preheat a large skillet or wok over low heat.  Add olive oil, garlic, and cashews to skillet.  Saute over low heat until the garlic becomes golden, but don't let the garlic brown!
     Sprinkle salt and pepper over the chicken.  Add the chicken to the skillet and cook until the chicken is no longer pink.  Add corn starch to a small bowl with the stock and mix well.  Add the  corn starch mixture to the chicken.  Then add Hoisin sauce and vinegar.  Simmer for 5-10 minutes, until sauce has thickened.  Just before serving, add the green onions and serve over rice!!!