We all have those go-to meals that we make in a pinch.
This is one of ours, and maaaaan is it delicious.
Pro Tip: Save yourself some time on a weeknight and use a rotisserie chicken from the deli for your protein.
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Ingredients
- Spaghetti squash
- A bundle of asparagus, quartered
- A handful of cherry tomatoes, halved
- A package chicken tendies
- A jar of pesto
- Goat cheese, crumbled
- 2 tbsp butter
- Extra virgin olive oil
- Salt
- Pepper
- Sriracha
Instructions
Step 1
Preheat a pan over medium to medium-high heat.
Season your chicken tenders with salt and pepper before adding them to the pan with enough water to partially submerge the chicken.
Cover and simmer until cooked through and shreddable. This should take about 15 to 20 minutes.
Step 2
Meanwhile, poke 8 to 10 slits through the skin of your spaghetti squash to vent before popping it in the microwave to cook for about 4 minutes.**
After 4 minutes, turn it over and cook for another 4 minutes.
Carefully squeeze your squash to see if it has a little give, but be careful because this thing will be HOT.
If not, microwave it for another 2 to 4 minutes or until it has a little give and feels a bit tender from the outside.
Carefully remove your squash from the microwave and let it cool. Again, this thing will be HOT.
Step 3
Meanwhile, saute your asparagus in olive oil, salt and pepper until just tender.
Step 4
Shred your fully cooked chicken and set aside.
Step 5
Now that your squash is cool enough to handle, cut it lengthwise and scoop the seeds from the center – those go in the garbage.
Use a fork or two to shred the squash – that goes in a bowl.
Step 6
Add some butter to the shredded squash and generously season with salt and pepper.
Throw your chicken in the bowl and add pesto to taste.
Give it all a good stir before piling it on a plate.
Top with sautéed asparagus, cherry tomatoes and crumbled goat cheese.
Hit it with Sriracha and enjoy!
Sidenote:**
There are lots of ways to cook the actual spaghetti squash. This one’s my favorite because I hate trying to cut a raw spaghetti squash in half. To be honest, I always fear I’ll lose a digit when I do. But if that type of thing doesn’t scare you, cook your spaghetti squash the way you always do and then follow the rest of the instructions.