Chicken, Tomato and Cannabis Oil Stuffed Squash
Easy to make, spaghetti squash stuffed with fresh tomatoes, spinach, basil and marinara sauce with Cannabis oil drizzle.
Servings: 2 people
Cost: 20 +/-
Equipment
- Baking Sheet
- Parchment Paper
- forks
- Cutting Board
- Sharp knife
- large non stick frying pan or cast iron skillet
Ingredients
- 1 large spaghetti squash
- 2 boneless,skinless chicken breasts dethawed/fresh
- 3 cloves fresh garlic
- 3 Roma tomatoes
- 8 oz spinach fresh
- 24 oz marinara sauce 1 jar
- 1/2 cup fresh basil
- 1/4 tsp red pepper --crushed
- 5-6 tbsp Cannabis oil
- 1 pinch each: salt & pepper
Instructions
- Preheat oven to 375˚F
- With a sharp knife, slice the squash in half. If you're having a tough time, you can pierce the outside of the squash with fork holes all over, and put in the microwave for 3-4 minutes to soften for cutting up.
- Scoop out the seeds, brush with 2-3 tbsp cannabis oil, salt, and pepper, and place face down on a baking tray. Bake for 35-40 minutes or until a fork can easily pierce the skin.
- In the meantime, heat cannabis oil in a large pan. Add chicken breasts (seasoned with salt and pepper) and garlic, and fully cook.
- Add tomatoes and spinach. Cook until spinach has wilted. Add marinara sauce.
- Cut basil into small slices and add to pan.
- Add crushed red pepper, and stir until the ingredients are fully incorporated.
- Once the squash has finished roasting, remove from the oven and let it sit for a few minutes before turning over and pulling at it with a fork. Oven mits are your best friends here.
- Shred the inside of each side of the squash, being careful not to poke through the skin. Pour the sauce over the shredded squash, top with fresh basil, and serve.