Lemon Chicken and Spaghetti Squash

I’m continuing my journey in the kitchen during this long cold winter.  The troops have requested some new additions to the family menu.  Last week I introduced you to a hearty bowl of Cauliflower Chowder with Bacon.

This week I tried out Spaghetti Squash.  I have never heard of this vegetable.  I have been passing this delightful veggie in the produce section for years.  My girlfriend Suzannah Handscombe Trudeau an amazing mom and teacher,  introduced me to the vegetable last year.  I saw her preparing it and asked her what the vegetable was.  She told be it was a great way to replace pasta that is high in carbs. She adds tomato sauce to her dish.

I myself have been fumbling with recipes for months.  I finally found one with some fine tuning to serve at our dinner table.  Here you go! I would love to hear what you think.  My family had no idea they were eating squash and loved it!

 

RECIPE

SERVES: 4

INGREDIENTS

1 Spaghetti Squash

Olive Oil

Sea Salt to taste

Black Pepper, to taste

2 Chicken Breast, cut into 1-2 inch pieces

 

FOR THE SAUCE

1 Medium Yellow Onion, Diced

4 Cloves Garlic, Minced

3 Cups Cherry Tomatoes, halved

1/2 Teaspoon Sea Salt

1/4 Teaspoon Black Pepper

1/2 Lemon, Juiced

1 Cup Chicken Broth

8 Ounces Baby Spinach

 

PREPARATION

  1. Preheat oven to 375F/200C.
  2. Poke several holes into the spaghetti squash.  Microwave on high for 5 minutes .
  3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil. and season with salt and pepper.
  4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
  5. Using a skillet, cook the chicken  breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through.  Remove chicken from the pan and set aside.
  6. Sauté onions for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple of minutes.  Cook until onions are translucent. 
  7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes. 
  8. Using fork, shred the inside of the squash.
  9. Pour sauce over the squash. Serve Immediately