Asian Style Crock Pot Chicken and Spaghetti Squash

I'd like to experiment more with spaghetti squash. It's a great low calorie alternative to wheat pasta and Tommy can eat it. Win win. Today I'm trying Chicken Chow Mein in the crock pot. I'm going to the gym after Ben gets home from work, so I wanted something that I could get going before I left. 

Well, I think the squash may have been a little over cooked. It turned more into a mixture of veggies with an asian style sauce. The first attempt I made at the sauce was a little bland and runny, so I added some starch and more soy sauce and sesame oil. The final result was delicious, even though it really doesn't resemble chow mein at all. So I think this dish is better titled "Asian Style Crock Pot Chicken and Spaghetti Squash". We served it with chili garlic sauce to taste at the table for a little extra spice. 

Tommy liked the chicken but didn't care for the squash. When I was younger, I wouldn't eat something if there was "food touching food." Sadly I think Tommy might be entering that phase. That doesn't mesh well with my love of stir fries and one pot dishes.  I hope it's a short lived phase...

Asian Style Crock Pot Chicken and Spaghetti Squash

6 Servings

1 spaghetti squash
1/2 medium onion, diced
5 medium carrots, peeled and sliced
1/2 cup chicken stock
1/4 cup gluten free soy sauce
1 tsp minced garlic
1 tsp ground ginger
3 tsp sesame oil
2 lbs frozen chicken tenderloins
1 red bell pepper, diced
1 bunch green onions, sliced
1 Tbsp potato starch
(Optional) Chili garlic sauce to taste

1. Wash the spaghetti squash and pierce multiple times with a knife. Place the squash in a large crock pot. Add the carrots and onion to the crock pot.
2. Combine the chicken stock through sesame oil. Pour over the veggies. Cover and cook on low for 7 hours.
3. After 3 hours, add the chicken tenderloins and diced red bell pepper. Cover and continue cooking.
4. With 30 minutes left, remove the squash from the slow cooker and set aside. Add the green onions, cover and continue cooking.
5. After the squash cools, slice in half and scrape out the seeds. Shred the squash flesh with a fork along the circumference of the squash to form noodles.
6. Break up the chicken in the crock pot. Stir in the squash.
7. Scoop some of the cooking liquid into a small bowl. Add the potato starch and stir until the starch is dissolved. Stir the starch liquid into the crock pot. 
8. Optional: Serve with chili garlic sauce for some spice. 

Nutritional Info (From My Fitness Pal)
Calories: 238
Fat: 3 g
Fiber: 4 g
Sugar: 4 g
Sodium: 860 mg
Protein: 37 g

Good Old Spaghetti (Squash) and Meatballs

It's been a tough few days. Last week we converted Tommy's crib into a toddler bed. For the first week, he did awesome! He seemed really excited about his bed and would happily climb into bed at night and nap time. This week has been awful. He now screams before nap and bedtime and refuses to sleep in his bed. Several times he's finally cried himself to sleep right behind his bedroom door. I don't know what caused this shift, but I sure hope it's a short phase.

So tonight we're making some comfort food. It's definitely time to have a glass of wine and make some good old Spaghetti (Squash) and Meatballs. Be sure to thoroughly cook your meatballs before you add them to the sauce. There's nothing more disappointing than biting into a half cooked meatball. 

Spaghetti (Squash) and Meatballs

1 spaghetti squash
1 lb ground pork
1/4 cup dried minced onions
1/4 cup coconut milk
1 Tbsp coconut flour
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp garlic salt
1/4 tsp dried basil
15 oz can tomato sauce
Shredded Parmesan cheese (optional)

1. Preheat oven to 400°F.
2. Pierce spaghetti squash with a knife in several places.
3. Bake on a cookie sheet for 45 minutes or until the skin can be easily pierced with a fork.
4. Let the squash sit and cool.
5. Lower oven temperature to 375°F.
6. Mix the minced onions and milk in a small bowl. Let sit for 5 min.
7. In a large bowl, combine the pork, coconut flour, seasonings and onion mixture. Combine well with hands.
8. Form meat mixture into 1 in balls and place on a baking sheet.
9. Bake the meatballs for 30 minutes, or until the internal temperature reaches at least 160°F.
10. Heat the tomato sauce in a dutch oven sized pot over medium heat.
11. Cut spaghetti squash in half. Scoop out and discard the seeds.
12. Shred the spaghetti squash with a fork into the pot.
13. Add the meatballs to the pot and heat until the mixture is warm.
14. Optional, serve with Parmesan cheese.

Leftover Madness Part 2 (Turkey Tetrazzini with Spaghetti Squash)

The second recipe in our leftover series is Turkey Tetrazzini with Spaghetti Squash. I have fond memories of my mom making turkey tetrazzini after Thanksgiving. I always feel a little nostalgic when I eat it. The recipe I've made before has a lot of Parmesan and cream cheese, but I'm hoping coconut milk will give it a similar richness. 

It tastes surprisingly like the original. It probably wouldn't survive a side by side comparison  but when you haven't had turkey tetrazzini in a long time it's a great knock-off. And the spaghetti squash is a lot less calories than regular spaghetti. It definitely has a coconut flavor, but it's not too overwhelming. I'm looking forward to making this again with leftover Thanksgiving turkey. Cooked chicken would work just as well too. 

Spaghetti Squash

1 medium spaghetti squash (~2-3 lbs)

1. Preheat oven to 400°F
2. Rinse spaghetti squash and pierce several times with a knife.
3. Bake on a cookie sheet for 45 minutes, until you can easily stick a fork through the skin. Let sit for 30 min to cool.
4. Slice in half and discard seeds.
5. Shred with fork to produce strands.

Gluten and Dairy Free Turkey Tetrazzini

1 Tbsp canola oil
3 celery stalks, finely chopped
1/2 medium onion, finely chopped
2 shallots, finely chopped
2 cups sliced cremini mushrooms
1/2 tsp salt
1 tsp ground black pepper
2 Tbsp balsamic vinegar
1 Tbsp tapioca or potato starch
2 cups chicken stock
13.5 oz can full fat coconut milk
2 cups diced cooked turkey
1 medium spaghetti squash, cooked and shredded
3/4 cup gluten free breadcrumbs

1. Preheat oven to 350°F.
2. Heat oil in a medium pot over medium heat. 
3. Add celery, onion, shallots, mushrooms, salt and pepper. Cook until mushrooms brown and onions soften.
4. Add balsamic vinegar and starch. Cook for 2 min, stirring frequently.
5. Add chicken stock and coconut milk. Bring to a simmer.
6. Simmer for 15 min until thickened.
7. Add turkey and spaghetti squash.
8. Spray a 9 x 13 baking dish with nonstick spray. Pour tetrazzini into dish. Top with breadcrumbs.
9. Bake for 30 min until the top is browned.