Cajun Chicken Spaghetti Squash One Pan Meal & “Mock” Coconut Pie with Spaghetti Squash

Cajun Chicken Spaghetti Squash

One pan dish- 4 -6 Servings

·       INGREDIENTS
2 medium spaghetti squashes
2 tablespoons olive oil, divided
1 teaspoon salt, divided
¼ teaspoon pepper
1 pound Chicken breast, cubed
1 tablespoon + 1 teaspoon Cajun seasoning
½ onion, chopped
2 cloves garlic, finely chopped
2  red Bell Peppers
1 green bell pepper
1 can of diced tomatoes (15 oz)
2 ounces reduced fat cream cheese
¼ cup chopped flat leaf parsley
3 tablespoons shredded parmesan cheese

INSTRUCTIONS
Preheat the oven to 350 degrees. Cut each spaghetti squash in half lengthwise. Scoop out the seeds. Rub ½ tablespoon of olive oil on each half and sprinkle with ½ teaspoon of salt and ¼ teaspoon pepper. Place in the oven, flesh side down, and roast for 30 minutes. Let the squash cool.

While the squash is roasting, toss the chicken breast cubes in 1 tablespoon of Cajun seasoning until evenly coated. Add 1 tablespoon of olive oil to a very large sauté pan or skillet (preferably oven safe) over medium-high heat. Once heated, add the chicken and sauté for about 5 minutes, flipping the pieces once to brown on all sides. Transfer the chicken to a plate.

In the same pan, add a ½ tablespoon of olive oil. Add the onion and sprinkle with ½ teaspoon of salt. Sauté the onions for about 2 minutes until softened. Add the garlic and sauté for another minute. Add the bell peppers, 1 teaspoon of Cajun seasoning, and sauté for 2-3 minutes until softened. Then, add the can of diced tomatoes and cream cheese. Stir until combined.

When the squash is cool enough to handle, use a fork to scrape the spaghetti strands out of each half. Add the spaghetti squash and the chicken to the sauté pan and toss to combine and heated through for serving.

Garnish with fresh chopped parsley and Parmesan cheese before serving

“Coconut” Pie (Made with Spaghetti Squash)

Makes 12 servings, Two pies

2 ea.                   9 inch shallow store-bought pie crusts, thawed and docked with fork

1 ea.                   spaghetti squash, cooked

3 ea.                   Eggs

¼ cup                 Unsalted butter, melted

½ cup                 Sugar

½ cup                 Coconut, sweetened

1 Tablespoon  Lemon Juice, fresh

1 teaspoon      Coconut Extract

Preheat oven to 425 for spaghetti squash:

1.      Cut in half (top to bottom) and scoop out all the seeds

2.      Place cut side down on a cookie sheet (I usually line mine with foil)

3.      Bake for 20-25 minutes (Test doneness with a fork-  the fork should easily slide in.)

4.      Cool at Room temperature for 30 minutes, then use a fork to scrape all flesh out.

Directions for Pie:

1.      Preheat oven to 350

2.      Add Eggs, butter, Sugar, Coconut, Lemon juice and Extract to mixing bowl

3.      After mixing the above, Fold in the spaghetti squash

4.      Evenly portion into the two pie crusts

5.      Bake for 35-40 minutes.  If you poke with a knife it should come out clean.

6.      Cool at room temperature, then cover and refrigerate