I've made spaghetti squash a couple of times and I'm always delighted with how it turns out. It's an excellent substitute for pasta with lots of nutrients and flavour.
I'm always a little uncertain how to top spaghetti squash but this recipe is just perfect. Tender chicken and pears with sage, chives and parmesan. A great combination!
You'll need:
1 3 lb spaghetti squash
1 tbsp olive oil
1/2 cup chicken broth or wine
2 boneless skinless chicken breasts
2 bosc pears...
...cored and sliced
3 tbsp chopped fresh sage or 1 tbsp dried
2 tbsp minced chives
And some shaved parmesan.
Preheat the oven to 400 degrees. Quarter the spaghetti squash and remove the seeds.
Place on a foil-lined baking sheet and add 1/4 inch water to the sheet.
Bake for about 35-40 minutes until edges are brown and squash is softened. Set aside to cool slightly while you cook the chicken.
Cut the chicken into bite-sized pieces and season with salt and pepper.
Heat the oil in a large pan and sear chicken on one side for 2 minutes.
Then flip.
Add sliced pears and chopped sage and sauté, stirring for about 5 minutes until chicken is cooked through and pears are softened.
Scrape flesh of spaghetti squash from shell with a fork.
Add it to the pan with the chicken and the wine or stock.
Toss together until squash is warmed through. Season with salt and pepper to taste.
To serve, add squash, chicken and pears to a plate.
Top with chives and shaved parmesan. It's easy to shave parmesan with a vegetable peeler but you can also just shred it.
I planned to cook this myself but wasn't feeling well so Matt stepped in and did a fantastic job!
I highly recommend trying this. It's easy and so tasty. You'll love it!
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