Tomato celery root spaghetti squash stew with baked chicken thighs

Name: Tomato celery root spaghetti squash stew with baked chicken thighs
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 spaghetti squash; 1 celery root; 225g of white beans; 350 ml tomato puree; 2 onions; 5 garlic cloves; 4 chicken thighs; 1 lb fingerling potatoes; 1 tsp of salt; 1.5 L of water

5 steps

Prep:5minCook:40min

Updated at: Thu, 17 Aug 2023 11:26:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories719.5 kcal (36%)

Total Fat23.8 g (34%)

Carbs89.3 g (34%)

Sugars15.9 g (18%)

Protein41.7 g (83%)

Sodium854.9 mg (43%)

Fiber17.5 g (63%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1spaghetti squash

1celery root

225gwhite beans

350mltomato puree

2onions

5garlic cloves

4chicken thighs

1 lbfingerling potatoes

1 tspsalt

1.5 Lwater

Instructions

Step 1

Cut spaghetti squash in half and scoop out seeds. Stab the skin side with a fork put cut side down, rub with some oil. Place 4 chicken thighs on baking sheet season, add squash Bake at 400F for 30 minutes

Step 2

Meanwhile, peel and cube celery root. Dump celery root cubes, beans and halved fingerling potatoes into a big pot. Add water till it covers generously. Boil for 15 minutes

Step 3

Saute diced onions and garlic on the side till caramelized

Step 4

When celery root finishes boiling. Fish out the potatoes. Puree the rest. Then add everything in tomato puree, onion mixture, potatoes, chicken juices and forked spaghetti squash. Mix well and season with salt to taste

Step 5

Plate stew with chicken thigh on top and enjoy!