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Posted on by karen

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