Katie Lee Biegel on a designed background
Getty Images / Slaven Vlasic
Calling all volume eaters! If you’ve ever dreamed of sitting down to a massive bowl of chicken Alfredo pasta without eating up your entire day’s calorie and fat content in one meal, WW rep/cookbook author/TV host Katie Lee Biegel has your solution.
I was clued in about the existence of this recipe thanks to a rerun of Food Network’s The Kitchen that aired on Monday, December 27th, as part of the channel’s almost-new-year’s-resolution-season line-up. While I’m not one to make January 1 resolutions to limit specific foods, eating more vegetables—and eating more delicious things in general—is always a valiant goal, so my ears perked up when I heard Biegel describe the dish. (It was part of the “Hearty and Healthy” episode of The Kitchen, by the way, which featured other healthyish dishes like co-host Geoffrey Zakarian’s Sweet Potato Crust Pizza and co-host Jeff Mauro’s Butternut Squash Chicken Pot Pie.)
What really made me run to my computers and pin the recipe to whip up ASAP was Katie Lee Biegel’s huge and healthy Chicken and Broccoli Twice-Baked Spaghetti Squash that she describes as, “something I’m obsessed with. It’s tasty and it’s good for you and it’s really hearty.”
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Since the episode originally ran in 2018, the “pasta” dish has garnered more than 110 reviews with an average rating of 4 ½ out of 5 stars.
“This is killer [and] hits all the right notes: It uses (and uses up!) things I likely have in my fridge, can be made in stages to a point, and is fun to make and eat and delicious,” one fan raves. Another five-star reviewer adds, “Oh! My! Stars! Katie, thank you for sharing this recipe. Absolutely delicious! Easy to make, great for leftovers. Everyone should definitely make this. A total winner.”
It starts with a savvy solution for all of us who hate fighting our way through the tough shell of spaghetti squash. Rather than slicing the thick-skinned vegetable before roasting, Biegel suggests poking a few slits in the skin of a medium spaghetti squash with a knife (to allow steam to escape as it cooks) and roasting in a 400-degree oven for about 75 to 90 minutes.
Related: This Low-Carb “Pasta” Makes It So Easy to Get a Serving of Veggies
Allow this to cool for 20 minutes before handling, then cut off the stem, slice it in half, remove the seeds and use a fork to flake the squash fibers into strands. Reserve the peel of each squash half.
“Spaghetti squash only has 42 calories in a cup,” Biegel says, as she begins assembling the sauce. “And it is full …….