Servings: 6-8
1 large sketti squash
10 fresh roma tomatoes
1 small onion diced
1 large clove garlic diced
1 tbsp Basil
2 tbsp Olive oil
1 tsp black pepper
1 tsp crushed red pepper
1/4c low sodium chicken broth
Instructions: Pre-heat oven to 350 degrees
Cut sketti squash in half long ways and scoop out seeds till clean
brush inside with olive oil lightly and place on wire rack in shallow pan face down with 1/2″ water in pan…bake 60-75 min depending on size of squash While squash is baking put remain olive oil in large skillet and cook chicken till no longer pink
Add tomatoes, broth, basil, onion, black pepper, red pepper, & garlic Cook over medium/low heat stirring occasionally until heated thru.
Caution, ovoid high heat and prolonged cooking so that juices from tomatoes will not cook off Cover and set aside on low heat
Cut sketti squash in half long ways and scoop out seeds till clean
brush inside with olive oil lightly and place on wire rack in shallow pan face down with 1/2″ water in pan…bake 60-75 min depending on size of squash While squash is baking put remain olive oil in large skillet and cook chicken till no longer pink
Add tomatoes, broth, basil, onion, black pepper, red pepper, & garlic Cook over medium/low heat stirring occasionally until heated thru.
Caution, ovoid high heat and prolonged cooking so that juices from tomatoes will not cook off Cover and set aside on low heat
Remove sketti
squash from oven and carefully (it will be hot) using a fork pull the inside
away with a scrapping motion into a bowl. This will produce string like strands
similar to spaghetti! Place 1 cup
squash noodles on plate and top with 1 cup of chicken sauce mixture….
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