This is a quick and yummy recipe that makes week night dinner easy and healthy.
You will need:
2 cans Campbell’s Well, Yes! Carrot Tomato soup
4-5 boneless, skinless chicken thighs
1 whole spaghetti squash
2 cups fresh chopped spinach
salt, pepper, dill or cayenne pepper to taste.
Put the two cans of soup and chicken thighs in a slow cooker and cook on high for 3-4 hours or low for 6-8 hours. (I like to do this in the morning before I leave for work)
One hour before you are ready to eat place the whole spaghetti squash in the oven on 375 for 1 hour. ( I do this when we get home and the then I can help the kids d homework and unpack lunch boxes while it cooks)
After the hour remove the squash from the oven and allow to cool for a few minutes. Carefully cut the squash in two halves and use a large spoon to scoop out the seeds and discard them. Then use the spoon to scoop out the “noodle” like fruit of the squash from the skin.
Place the spinach in the crock pot with the chicken and allow it to wilt. Scoop the chicken and spinach on top of the spaghetti squash. Flavor with salt and pepper to taste. I also like to add a pinch of dill and cayenne pepper to the top of mine.
Kid Friendly tip: If your kids won’t eat the spaghetti squash noodles, you can cook up some whole wheat noodles to put their chicken on top of.