Quick and Easy Comfort: Chicken Parm Spaghetti Bake

Well, it's officially cold.  In honor of winter coming early, I thought you might want something to warm you up!  And so I bring you PRIMAL chicken parmesan spaghetti bake!  Could you do this with regular spaghetti?  Probably.  Do you need to?  No way!  Eric and I both had two servings of this deliciousness, and the pasta was not missed :)

Also, this is a fairly quick and easy recipe since the majority of the cooking is done in the crock pot.  I did the prep on Sunday afternoon, the crock pot was on during work on Monday, and all I had to do was mix and pop it in the oven when I got home.  If that doesn't sell you on this, what will?!

So, here it is... enjoy!

Chicken Parm Spaghetti Bake

• 1 medium spaghetti squash (about 2 cups when shredded)
• 1 lb chicken breast
• 2 lbs chicken thighs
• 1 can tomato sauce (14.5 oz)
• 1 can diced tomato (14.5 oz)
• 1 can tomato paste (6 oz)
• 2 tbsp balsamic vinegar
• 1 tsp onion powder
• 2 cloves garlic, minced
• 1 tbsp Italian seasoning
• Salt and pepper to taste
• 1/4 cup cheddar cheese
• 1/4 cup parmesan cheese
• 1/2 cup mozzerella

 

Cut spaghetti squash in half and cook in oven at 350 until fork goes in easily... like in this blog post about shrimp scampi!  Set aside and let cool, then shred with a fork.  If not using until the next day put in Tupperware in the fridge.

In crock pot the morning of the meal, combine chicken, tomato items, balsamic vinegar, and the seasonings.  Do not add cheese, this is for later.  Cook on low for 8 hours.

When home, transfer crockpot chicken into large casserole dish, separating chicken into smaller pieces with wooden spoon.  If you are ambitious, you can saute some veggies to add in at this time.  If not, add the spaghetti squash, the cheddar and Parmesan cheese, and any other seasonings you might need to taste.  Combine them all and top with the mozzarella cheese.

Bake at 350 for 30 - 45 minutes until bubbling.  Then take out, and eat eat eat!

 

**this has been an R&E original

Shrimp "Scampi" with Primal Spaghetti

I have never bothered to look up the meaning of "scampi"... but I can safely say that I love it.  With a few exceptions, every year my mother has made me her version of shrimp scampi for my birthday, and I have never tired of it.  That being said, my largest issue with this meal was always the pasta.  Don't get me wrong, I love pasta, especially if it happens to be filled with cheese or pesto.  However, when you have a triple layer carrot cake with cream cheese frosting waiting for you, chances are you want to skip the pasta and head right for the dessert.  Enter the perfect solution, spaghetti squash (aka primal spaghetti).

The first time I tried to feed Eric spaghetti squash he was not impressed.  The yellow, skinny threads of flesh that have to be scraped from the rind and fluffed into a spaghetti-like state are admittedly none too attractive.  However, when pasta is not an option, either because you plan on consuming large volumes of cake or because you are living the primal lifestyle, this rotund squash fills out a dish quite nicely.

Now for the recipe... this one is quite simple.  With a base of spaghetti squash you combine shrimp, parsley, garlic, parmesan cheese, olive oil, and white wine for a simple yet delicious meal.  For those of you who are straight up primal, you can easily cut out the wine and cheese for the same scrumptious result.  If you are a more confident chef you might consider adding artichokes and scallops.  Additionally, if you choose to make this in the summer I recommend serving the shrimp over a bed of arugula tossed with plum tomatoes and a little balsamic (an idea stolen from a friend) for a fresh salad twist on this meal.  Not matter how many time you make this, or how many variations, it never gets old, I promise.

Shrimp "Scampi" with Primal Spaghetti
(These measurements serve two hungry adults.)

• 1 medium spaghetti squash
• 1 bunch of flat parsley, coarsely chopped
• 1 lb wild, uncooked jumbo shrimp
• 4 cloves of garlic (or more), finely chopped
• 1/2 cup of olive oil
• 1/2 cup dry white wine
• 1/8 cup parmesan cheese
• anything else you might want to add

Prep the shrimp by running cold water over them until no longer frozen.  Combine shrimp, parsley, garlic, olive oil, and white wine (everything except the cheese and squash) in a large ziploc bag or tupperware container and let marinate in the fridge for between 20 minutes to 3 hours.

While this is marinating carefully cut the squash in half and scoop out the seeds.  Place the halves open side down in a glass dish and fill with an inch of water.  Put in microwave for 20 - 30 minutes.  You know it is done when you squeeze the rind and it is soft to the touch.  Using a potholder, remove from the water and let them sit until you can touch them without burning yourself.

As soon as you take out the squash you should fire up your skillet.  Empty contents of bag into the pan and cook until shrimp are pink (about 5 minutes).  Remove shrimp with a slotted spoon when they look like the below picture.

Add parmesan cheese to the leftover liquid, turn heat to low and simmer for 3-5 minutes.

As the sauce is simmering and when you can safely touch the rind, scrape the inside of each squash with a fork.  The flesh should "peel" out in long strands.  Scrape each side into a large bowl and put aside.

Portion out spaghetti squash into bowls (Eric and I split this meal) and spoon the finished shrimp and sauce over the top.  Pour a nice glass of wine (or not) and enjoy!

(A special thank you to my friend Lindsay and my mother for inspiring this meal.)