Ingredients
Scale
- One medium spaghetti squash (about 2 ½ pounds)
- One tablespoon olive oil, add extra to bake the squash
- One tablespoon of butter
- One and a quarter pound of boneless, skinless chicken thighs
- One lemon halved
- 2 ounces of grated parmesan, pecorino, or a mixture (about ¾ cup)
- ½ cup of fresh parsley leaves and tender stems, chopped
- Salt and freshly ground black pepper to add taste.
Instructions
- Preheat the oven to 375°F. Afterward, line a rimmed baking sheet or a large baking dish with parchment paper.
- Cut the squash in half lengthwise with a sturdy chef’s knife. Remove and discard the seeds. Drizzle a little olive oil on the cut side of each squash half, then season with salt & pepper. Bake for 40 to 50 minutes, until tender and readily pierced with a knife. Make sure that the cut-side is face down on the baking sheet.
- Cook the chicken about 20 minutes before the squash is done baking. Let the chicken rest for 5 to 10 minutes after cutting it into 1-inch slices and seasoning it with salt.
- Heat a tablespoon of olive oil and the butter in a large skillet over medium-high heat. When the butter begins to crackle, add the chicken thighs and cook for 5 to 7 minutes, or until beautifully browned on one side.
- Cook for another 5 to 10 minutes, or until the chicken is thoroughly done. Cook for about 30 seconds, scraping off the browned bits on the bottom of the pan with the juice of one lemon half.
- When the squash is done, flip it over and let it cool for about 5 minutes with the cut side facing up.
- To separate the “spaghetti-like” threads, run a fork through the flesh and place it on the skillet with the chicken. Add in the majority of the cheese, parsley, and freshly ground pepper. More cheese and a squeeze of lemon juice can be added on top if desired.
This recipe is guaranteed to leave your tastebuds craving more, and you can also get more ideas for cooking spaghetti squash in this video recipe.