I've been trying to eat healthier, which means being creative in substituting healthier options for your favorite foods. Basically if you google healthy recipes you're bound to see spaghetti squash come up. I had made some as a substitute for, duh, spaghetti. I had so much leftover because Josh really isn't for it (he's really weird on textures) so I thought I was being so creative when I used it and some leftover roast and broccoli to make beef ramen, and oh was it yummy! Josh even liked it! So the other day I decided to make a chicken version and share it with you fine folk!
Here's what you need-
-One spaghetti squash
-2 heads of broccoli
-4 skinless chicken tenders
-2 cartons of chicken broth
-White or yellow onion (I use minced onion flakes)
-Salt and pepper
The first step is to prepare your spaghetti squash. Most recipes will tell you to cut it in half and bake in the oven with the halves facing down. I read a different recipe that explained to get the spaghetti strands longer and more spaghetti-like you should cut the squash in rings. It does take a little more work, but I enjoy the longer "noodles" more than she short ones you get if you are just to half the squash. Both ways will work fine. To get the longer strands, cut the spaghetti squash into one inch rings, clean out the seeds from the middle, and lay out on a greased up cookie sheet.
Brush on olive oil on the top of the rings and around the middle. Then add salt and pepper as desired. Slide this in the oven at 400 degrees and bake for 30 minutes. At this point you can prepare your veggies- finely chop up about half of your onion (if that's what you choose to use), chop up your broccoli florets into smaller pieces and cut up the green end of your green onions into little rings (I used about 1/4 of a cup). Set these aside.
While the spaghetti squash is baking, start on your chicken. I HATE messing with raw chicken, so I boil mine first until it is cooked through (you don't want to leave it too long or it will get rubbery), then I shred it. Melt some butter (if you want to make it Paleo-friendly you can use ghee, I use dairy-free "butter") in a large pan and saute' your chopped onion or minced onion flakes (I use about 2 tablespoons of the flakes). Once your onions have softened add your chicken to brown it. Use salt and pepper as desired.
When your chicken has browned, add 2 cartons of chicken broth.
Bring your soup to boil and add your chopped up broccoli and green onions. Lower your mixture to a simmer and cover to allow the broccoli to tenderize. At this point your squash should be done.
Use a fork and gently pull the strands from the side of the squash's skin. Add your "noodles" to the soup.
I mean, it looks JUST like Ramen! Let your soup simmer about another ten minutes just to get everything nice and flavored!
Pair it with these yummy and super easy won-ton chips and enjoy your veggie-full soup! This soup all together takes about 45 minutes to make and serves 4-6.