Today I have two squash recipes to share with you guys. I made both of them recently for dinner and they were so yummy, not to mention healthy! In the fall I love cooking with butternut squash and spaghetti squash. I like to use spaghetti squash as a replacement for regular noodles. I often get asked if the kids eat what I do. The short answer is yes, I just assemble their plates differently. They still eat the same foods I cook. For these BBQ chicken bowls, I made them mini BBQ chicken tacos with sweet potatoes on the side. You could easily prep these bowls ahead of time. I had roasted spaghetti squash the night before so I had it saved and already cooked, all I had to do was reheat it in a pan with a little olive oil. I almost added crumbled bacon on top and may try that next time- because DUH bacon is a good addition to any meal:) Enjoy!
B B Q C H I C K E N S P A G HE T T I S Q U A S H B O W L S
1 rotisserie chicken shredded
BBQ Sauce (I have been loving Trader Joe’s Sriracha Roasted Garlic BBQ sauce)
1 spagehetii squash
2 sweet potatoes
1/2 red onion thinly sliced
shredded manchego cheese
Heat oven to 400 degrees. Slice Spaghetti squash in half and scoop out all seeds. Drizzle with olive oil and salt and pepper. Place face down on a baking sheet and bake 40 minutes. Remove from oven, let cool slightly and then use a fork to “noodle” the squash.
Peel sweet potatoes and dice into small squares. Toss with olive oil and salt. Spread on a baking sheet and roast at 375 degrees for 25-30 minutes.
Shred the chicken and in a bowl toss with BBQ sauce- add as much as you like.
In a skillet sautee red onion and kale about 5 minutes until wilted.
In a bowl layer squash, kale and onion, shredded manchego, BBQ chicken, and sweet potatoes. Drizzle with extra BBQ sauce.
Next up is this super easy butternut squash noodle dish with pesto. This seriosuly takes no time to whip together and it is only 5 ingredients. I always buy the pre spiralized butternut squash, saves time!
B U T T E R N U T S Q U A S H P E S T O N O O D L E S
1 package spiralized butternut squash
In a skillet heat 2 tablespoons olive oil and 1 tablespoon butter, add in butternut squash noodles. Season with salt and pepper. I cooked mine about 20 minutes because I like my noodles almost caramelized slightly. Add in 2-3 scoops pesto and toss all together. Toss in a handful of pine nuts and Parmesan cheese. Top with fresh parsley.