Generally, you can tell how much I love a recipe, by how many photos I take of it. Naturally, we are drawn to what we love the most, and want to preserve whatever it may be, for as long as we can. For me, it is this dish!
When I gave up pasta years ago, I found it very hard to substitute pasta with a vegetable, or fruit (spaghetti squash). In my mind there was no substitiution, so we avoided all forms of pasta, or had the occasional cheat. Recently, while in Denver visiting friends, I decided to give it a try, and fell in love with spaghetti squash. When cooked correctly, there are so many wonderful flavors and the texture of squash, that can bring out the flavor in any dish, and making the meal not only that much more healthier, but tastier. Squash will also fill you faster, and is not processed, and is a gluten free substitute.
- 2 cup of sun-dried tomatoes
- 8 ounces of sliced mushrooms
- 1 3/4 cup of chicken broth
- 1/2 cup of Extra virgin Olive Oil
- 2 garlic cloves diced
- 1/2 tsp of Sea Salt
- 1 teaspoon of pepper
- 2 teaspoons of basil
- 9 ounces to 12 ounces of Fresh washed Spinach
- 1 medium Spaghetti Squash
- Goat Cheddar Cheese to garnish or crumbled goat cheese ( 4 ounces)
- Italian Parsley to garnish
- Add sliced chicken, seasoned with basil, pepper, and salt if desired…..
Place the tomatoes in a small bowl, and fill with hot water, enough to cover the sun-dried tomatoes. Let sit for 5 minutes to soften. Saute, garlic in olive oil for two minutes and add mushrooms, continue to saute for 4 more minutes. Add tomatoes, and chicken broth, and spices. Heat on a medium- low for 8 more minutes, and then add spinach. Cook until spinach wilts, and remove from heat.
At this point you can add the cheese of your desire and let it melt into the mixture. Goat crumble cheese would go lovely in this dish, as well.
Serve and enjoy!!!