Good morning , all.
I hope you slept well. I did, could have slept longer, but I should not guzzle too much water before bed and tea…so I had to get up and you know why…
Mr. Pia has a meeting at 10 in the neighbourhood, so he is of course still slumbering.
So here is the recipe for the spaghetti squash, but remember, you do not need to use chicken, you can go all vegetarian with chickpeas or beans or, if you rather like, add ground beef. I liked it with the chicken breast, light and I think, my husband wanted to have some meat.
You need ( for 2)
1 spaghetti squash
1/2 cup of olive oil
2 chicken breasts, no skin, sliced into thin stripes
2 cups tomato sauce, yes, I cheated and used the one from the local Italian supermarket, they make their own and it is yummy, because after the kiddies were here, I was too tired to make one myself
1 cup of fresh basil
1 package of buffalo mozzarella
Preheat the oven to 375.
Half the squash, remove the seeds and bake , cut side down for 30 minutes or until soft.
In the meantime sear the chicken breast in the olive oil and after it has a nice golden colour, add the tomato sauce and simmer for about 5-7 minutes.
When squash is cooked, remove from oven and loosen the inside with a fork.
Fill the squash with the tomato/chicken , cover with 3 slices of the cheese and the basil and in the oven it goes, for about 15 minutes at 375 still.
Before the oven:
When it is done: