By Kipp Rix
Few things evoke the strong feeling of fall like roasted squash. This healthy recipe is an excellent way to use one of the most misunderstood squashes of the season: spaghetti squash. Squash has long been thought of as a New World crop, along with the Native American staples of beans and corn. However, while many squash varieties are native to the Americas, spaghetti squash has its origin in the Far East. I hope you enjoy this recipe.
1 large spaghetti squash
4 tablespoons unsalted butter
2 teaspoons garlic, finely diced
2 tablespoons olive oil
Salt and pepper to taste
3 chicken breasts, diced to 1 inch
3 cups marinara sauce
- Preheat the oven to 425°F.
- Split the squash in half longways. Scoop out seeds and strings.
- Place the squash halves face up in a roasting pan.
- Place 2 tablespoons butter in each piece of squash along with 1 teaspoon diced garlic.
- Top each piece of squash with a piece of foil, sealing tight to sides of squash.
- Place the squash in the oven and cook for 40 minutes.
- Remove the foil from the squash and return to oven and continue to cook for another 30-40 minutes or until the squash starts to brown and flake apart when poked with a fork.
- Remove the squash from the oven and allow to rest 5 minutes.
- Using the fork, scrape out and break apart the flesh from inside the squash into a large bowl.
- While the squash is cooking, in a large skillet add the olive oil to the pan and heat to medium high.
- Season the diced chicken with salt and pepper to taste and add to the pan.
- Cook the chicken, stirring, until the chicken is well browned.
- Add the marinara sauce to the skillet and heat through.
- Plate the spaghetti squash, topping it with the marinara sauce. Serve with a side of steamed vegetables.
Firefighter and Fire House chef Kipp Rix has been in the fire service for 21 years working as both a volunteer with San Juan County, NM, and a career firefighter with Farmington Fire, NM. Kipp’s journey into the world of cooking started at an early age inspired by Graham Kerr (the Galloping Gourmet) and Julia Child. Currently Kipp’s style of cooking specializes in outdoor grilling and smoked meats with a flair for southwest flavors. Kipp has published two Fire House cookbooks, “Fire House Favorites” and “14 Days on Rt. 66,” available through his Web site (fhpllc.net). In 2012, Kipp’s chili “Animas River Red” was awarded the title of “Best Fire Fighter Chili” in the state of New Mexico, having taken first place at the Hook N Ladder Chili Cook Off sponsored by the Ruidoso Fire Department. Kipp is also an adjunct instructor with San Juan College in the fire science department and conducts specialized fire training. In 2011, Kipp became a contributing writer for Fire Engineering and Fire Life, writing a monthly cooking article, and in 2012 launched his premier episode of the Fire House Cuisine Cooking Show on the Fire Life Web site. In 2015, Kipp became a contributing writer with Inspire Health Magazine, where he shares his Fire House-inspired recipes “Healthy Food with an Attitude.”