Sunday, November 21, 2010

Spaghetti squash stew

I keep looking for ways to use up my store of spaghetti squash from last summer's garden. Spaghetti squash chicken stew tops my list as my favorite spaghetti squash recipe. My son, who is not a squash lover, even enjoys it.
Spaghetti Squash Chicken Stew
(serves 6)
  1. 1 T. grapeseed oil or other oil of your choice
  2. 6 boned, skinless chicken thighs
  3. 1 medium onion, chopped
  4. 1 red pepper, cut into one-inch pieces
  5. 2 garlic cloves, minced
  6. 8 ounces chicken broth, gluten-free, sugar-free
  7. 6 chopped roma tomatoes or 14 1/2-ounce can of diced tomatoes
  8. 1 T. paprika
  9. 1/2 tsp. sea salt
  10. 1 baked spaghetti squash
  11. 8-12 ounces of frozen or fresh green beans
  12. 1/4 cup unsweetened sunbutter


  1. Bake the spaghetti squash until fork tender; allow to cool and scoop out the squash and cut into bite-sized pieces; set aside
  2. Heat oil in a large skillet over medium-high heat. Add the chicken and saute until browned; remove to a plate.
  3. Reduce the heat to medium. Add the garlic, onions, pepper and saute until softened.
  4. Add the chicken broth, tomatoes, paprika and salt. Bring to a boil and add the chicken and green beans. Reduce the heat, cover and simmer until the chicken and veggies are tender.
  5. Add the sunbutter and stir until well-blended.
  6. Add the squash and cook until mixture is hot and thickened.
  7. Serve in bowls or as an option, ladle over additional spaghetti squash as pictured above.


Elizabeth, blogging for SunButter said...

Hi Sheree,
I discovered your blog a while back, but this great recipe prompted me to comment. LOVE the creative addition of SunButter. Thanks for a terrific post. (And your SunButter carob cups are a perennial fav around our house.)
Take care.

Sheree Welshimer said...

Thanks for leaving a comment. I can tell you are a SunButter lover too. The SunButter carob cups continue to be one of my all time favorites as well.