Ingredients:
1 large spaghetti squash
1 tablespoon butter
1 tablespoon olive oil
1 jalapeno, minced
3 cloves garlic, minced
1 onion, chopped
10 oz crimini mushrooms, sliced
3/4 (loose) cup baby spinach
2 cups cubed, cooked chicken breast
14 oz canned black beans, drained
sea salt
freshly ground black pepper

Directions:

Preheat oven to 350. Line a baking sheet with parchment paper or foil. Cut the squash in half from top to bottom. Scoop out the seeds and discard. Place the squash cut side down on the parchment. Bake for 30-40 minutes or until the skin is easily pierced with a fork. Scoop out the insides. Set aside.

Meanwhile, heat the oil and butter in a large skillet. Cook the onion, garlic and mushrooms until the onion is soft and translucent, about 5 minutes. Stir in the spinach and cook 1-2 minutes or until wilted. Add the chicken, beans, salt and pepper and cook, stirring occasionally, until warmed through and all ingredients are evenly distributed. Serve immediately.

My thoughts:

We had/have a serious block of ice on our street this week right where I would have to drive over to get back to my house. I’m from Baltimore, we don’t drive in the snow or ice. Matt advised me not to go out if I could avoid it so he went to Costco after work and picked up a rotisserie chicken, suntan lotion for our trip to Orlando for Food Blog Forum this week, mushrooms, Irish foods and other odds and ends. We had planned just to get cheap takeout for dinner (classy!) on Saturday but the 2-3 inches of evening snow predicted turned into 8-12 inches of morning and afternoon and evening snow so I had to scramble to make dinner. Luckily I had spinach leftover from Thursday night tacos and spaghetti squash from my produce box so I was able to cobble together this. I wasn’t going to post this but it turned out really, really good! Matt had some on rice but I thought it was fine as-is. Matt is always amazed at my ability to turn random things we have on hand into a good meal. I’d make it again, even if I wasn’t snowed in. The spaghetti squash adds some bulk without pretending it is actual pasta (which I appreciate) and the beans and chicken turn it into a complete meal.