Hamilton Beach® Stay or Go™ Slow Cooker, Hamilton Beach® Big Mouth® Food Processor, Hamilton Beach® Grill
Prep Time: 20 Minutes
Cooking Time: 1 ½ Hours
Health Check Entrée/Mixed Dish Option #1
1 spaghetti squash, (about 2lbs or 907g)
2 teaspoons (10mL) extra virgin olive oil
Freshly ground pepper
2 skinless, boneless chicken breasts, grilled on Hamilton Beach® Grill, sliced and kept warm
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Preheat oven to 350ºF (177°C).
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Carefully cut spaghetti squash in half lengthwise. Remove seeds. Drizzle with olive oil and season with pepper. Place face down on a foil lined baking sheet.
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Bake for one hour or until very tender. Remove spaghetti like strands from squash by scraping with a fork. Place spaghetti squash in an oven-safe dish, cover with foil and place in 200ºF (93°C) oven to keep warm.
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Warm Tomato Salsa
4 plum tomatoes, cored and halved
1 large onion, root end cut off, quartered
1 jalapeno pepper, seeded
2 cloves garlic, peeled
½ teaspoon (2½mL) cumin
2 teaspoons (10mL) extra virgin olive oil
1 teaspoon (5mL) salt
½ teaspoon (2½mL) freshly ground pepper
½ cup (118mL) fresh cilantro, chopped
3 oz. (85g) reduced-fat chevre, crumbled
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Using Hamilton Beach® Big Mouth® food processor with chopping blade, process garlic until finely chopped.
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Add quartered onion and process until coarsely chopped. Place onion and garlic mixture in Hamilton Beach® slow cooker dish.
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Repeat with jalapeno pepper and halved tomatoes, chopping tomatoes coarsely without pureeing. Add chopped jalapenos, tomatoes, salt, pepper, cumin and olive oil to onion mixture and combine.
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Cook on HIGH for 1 hour or LOW for 1 ½ hours. Chop cilantro and stir in just before serving, reserving some for garnish.
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To serve, top spaghetti squash with warm salsa, sliced grilled chicken and crumbled chevre. Garnish with fresh chopped cilantro
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Serves 6
SPAGHETTI SQUASH WITH GRILLED CHICKEN,
