Spaghetti Squash Magic

This afternoon, I decided to take a friend’s recommendation and make spaghetti squash. I had never tried it before and am totally hooked. It was super easy to make and even easier to eat bowlfuls of.


  • Spaghetti squash (I only used half of one and it was plenty for one meal and leftovers, but for one person.)
  • Tomatoes (any kind you want)
  • Eggplant
  • Spinach
  • Onion
  • Garlic
  • Shallots
  • Chicken
  • Olive oil
  • Garlic powder, salt & pepper

Preheat the oven to 425 degrees. Cut the squash in two, then drizzle/brush the halves with olive oil and garlic powder. Chop up the eggplant and tomatoes into similar sized cubes, not too big so they cook down quickly. Throw them into a bowl, drizzle with olive oil, garlic powder, salt, pepper and a little water (to soften the eggplant). Put the squash, eggplant and tomato onto a pan and throw into the oven for 35 minutes.

I took the eggplant and tomatoes out at about 30 minutes. Then, threw them into a saucepan with onions, shallots and garlic (pre-chopped from Trader Joes), spinach and diced chicken (pre-cooked from TJs!) and let simmer until the squash was done.

Once the squashes are done, take a fork and start at either end of the squash halves, combing the squash with the fork prongs. It will just naturally come off like spaghetti. Easy peasy!

Throw everything into a bowl and mix together. Inhale and enjoy.

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