Ingredients
Units
Scale
- 1 medium spaghetti squash (about 2 1/2 pounds)
- 1 tablespoon olive oil, add extra to bake the squash
- 1 tablespoon of butter
- 1 1/4 pound of boneless, skinless chicken thighs
- 1 lemon halved
- 2 ounces of grated Parmesan, Pecorino, or a mixture (about 3/4 cup)
- 1/2 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.