Ingridients :
- About a pound of chicken breasts.
- Cooking/Olive oil (extra virgin preferable)
- 1 spaghetti squash, about 9-10" in length
- 2 cans of tomato sauce
- 1/2 cup onion, finely chopped
- 3 large garlic cloves, finely chopped
- salt and pepper (to taste)
- 1/2 cup dry red wine
- Italian seasoning
- Guacamaya hot sauce with lime juice or equivalent
- Large skillet
- Stove
Direction:
Step1 This is what spaghetti squash looks like. Cook the chicken breasts in a little olive oil for about twenty minutes, turning and adding salt and pepper occasionally. Use the skillet on the stove-top. Remove the chicken and let cool. Once cool, shred the meat crudely by hand.
Step2
Meanwhile, using a very strong butcher's knife, take the spaghetti squash and cut it length-wise. Remove seeds from center. Place the open side down in a dish containing about an inch of water, so that each half looks like a dome. I usually do each half separately in a microwave oven. Cook each side for 10 minutes. Remove and let cool for about 20 minutes (or use a mitten and proceed more quickly).Step3
Once warm but not cool, use a fork and "rake" the interior of each half into a large bowl. It's fun, and it really does resemble spaghetti!
Once warm but not cool, use a fork and "rake" the interior of each half into a large bowl. It's fun, and it really does resemble spaghetti!
Step4
Sauté the onions and garlic in a little olive oil (about 2 minutes). Next, add the chicken breast strips and mix everything together thoroughly and heat in the skillet once again for about 4 minutes. While doing this, add the hot sauce (you're gonna love it unless you just hate spicy food!). I used about 20 shakes from the bottle. Step5
Step6
Step7
