Trendy Dish

Spaghetti squash is one trendy food item that continues to grow in popularity. It’s a great alternative for individuals who have gluten intolerance or for those simply wanting to cut back on consumption of starches. The first time I attempted to make spaghetti squash, I failed miserably. In fact, I couldn’t even cut through the squash, so thinking it was a bad squash, I threw it out. When this recipe called for spaghetti squash, I did what every normal person would do; I used Google to see how to cut it. The simplest and safest way to cut squash (without losing a finger) is to lay the squash on its side and cut off the top end. Then you can put the cut end down on the cutting board and have a stable base to slice the squash lengthwise in half. It takes a little muscle and a very sharp knife, but the rewards of the spaghetti squash will definitely be worth it!

I was excited to try this recipe, especially since one of the ingredients was hot sauce, which is one of my husband’s top 5 favorite food group (No, hot sauce is not considered a “food group” but for hot-sauce lovers out there, you understand me). I’m not too keen on hot sauce, but mild buffalo sauce was appropriate for my sensitive taste buds. The recipe calls for ½ cup hot sauce, but you may scale up or down depending on how much heat you like in your dishes.

photo 1Buffalo Chicken Spaghetti Squash


•             1 large spaghetti squash, cut in half lengthwise

•             2 tablespoons olive oil

•             1-2 pounds boneless, skinless chicken breasts, cubed

•             2 garlic cloves, minced

•             ½ sweet onion, finely chopped

•             1 large carrot, finely chopped

•             2 stalks of celery, finely chopped

•             ½ cup hot sauce ( I use buffalo-mild sauce)

•             Salt and pepper, to taste

•             Chopped green onions, to garnish

•             Sprinkle of red pepper flakes

•             1/3 cup mayonnaise (I recommend the mayo made with olive oil-the one with the olive-green colored lid)

1. Preheat oven to 415oF.

2. Place spaghetti squash open side down on baking sheet. Bake for 20-25 minutes or until skin is soft and threads of squash easily remove with fork.

3. While squash cooks, place a large pan over medium heat. Add oil and chicken with salt and pepper to taste. Once chicken is browned and cooked to an internal temperature of 165oF. Remove chicken from pan.

4. In the same pan, still over medium heat, add garlic, onion, carrot and celery. Sprinkle with a pinch of salt. Once onions become translucent (about 5 minutes), remove from heat.

5. Add spaghetti squash threads, chicken, mayo and buffalo sauce to pan. Garnish with green onions and red pepper flakes.

Recipe adapted from

Healthy Recipe – Creamy Baked Pumpkin Risotto



  • 5 cups low-sodium chicken or vegetable broth
  • 2 cups arborio rice
  • 2 cups pumpkin or butternut squash, small diced
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup medium yellow onion, minced
  • 1/2 cup finely chopped fresh basil
  • 1/4 cup finely grated parmesan cheese
  • 2 tablespoons mascarpone cheese
  • 2 tablespoons olive oil
  • Pinch of salt and pepper
  • 1 tsp extra virgin olive oil

1. Preheat oven to 400oF and arrange a rack in the middle.

2. Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine.  Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.

3. Remove from oven, stir in remaining ingredients, season to taste and serve. Serves 6.

Nutrition Information: Calories: 269.Total Fat: 11 g. Saturated Fat: 4 g. Sugar: 3 g. Fiber: 2.5 g. Cholesterol: 12mg. Sodium: 253 mg. Total Carbohydrate: 36 g. Dietary Fiber: 2 g. Protein: 9 g. Recipe courtesy of Aida Mollenkamp; 2012 Television Food Network G.P.