Weeknight dinners for me are generally a random assortment of leftovers. I have no time to cook during the week. This isn’t bad though; that random assortment of leftovers can lead to some really delicious meals! This week I had some leftover spaghetti squash, pulled chicken (recipe here: https://wholerealfoodblog.wordpress.com/2016/03/17/crockpot-pulled-chicken/), and fresh spinach. I threw it all in the wok with some olive oil and garlic, and the results were great!
spaghetti squash (pre-cooked)
- Heat olive oil in a wok over medium heat.
- Add garlic and stir.
- Add pre-cooked spaghetti squash and chicken. Cook for 2-3 minutes, stirring occasionally.
- Add spinach and continue cooking 2-3 minutes, stirring occasionally, until spinach is soft and a deep green.
- Salt as desired and serve.
To make spaghetti squash, poke holes in squash and bake whole for 1 hour at 375 degrees. Cut in half length-wise. Spoon out seeds. Scrape squash downward with a fork to pull the “noodles.” Spoon noodles into a bowl. (I will do a full post on this soon!)