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Parmesan Lemon Baked Spaghetti Squash with Chicken

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 301kcal
Author Brittany

Ingredients

  • 1 medium spaghetti-squash (about 2 ½ lbs)
  • 1¼ lbs boneless, skinless chicken thighs
  • 2 oz grated-parmesan, pecorino or a mixture (about ¾ cup)
  • ½ cup fresh-parsley leaves and tender stems, chopped
  • 1 tbsp olive-oil (more for baking the squash)
  • 1 lemon, halved
  • 1 tbsp butter
  • salt and fresh ground black-pepper, to taste

Instructions

Bake Squash

  • Heat the oven to 375°F & line a rimmed baking-sheet (or big baking-dish) with parchment-paper.
  • Using heavy-chef's knife cut squash in half lengthwise (look the notes section for how to do so safely). Remove the seeds and discard.
  • Lightly drizzle the cut-side of each squash with olive-oil, then season with pepper and salt.
  • Put cut side-down on the baking-sheet and bake for 40-50minutes till it's tender and easily pierced with a knife.

Cook Chicken

  • Approximately 20minutes prior to the squash has finished baking, cook the chicken. Cut the chicken to 1" chunks, season with salt and let rest for 5-10minutes.
  • Heat a tbsp of olive oil and butter in a wide-skillet over medium-high heat. When the butter-sizzles, add the chicken-thighs and cook till well browned on one side for 5-7minutes.
  • Flip the chicken and cook for another 5-10minutes, till the chicken is cooked-through.
  • Add the juice of a lemon and cook for approximately 30seconds, scraping up the browned-bits on-the-bottom of the pan.

Finish

  • When the squash done, reverse them that the cut-side is facing-up & let it cool for 5minutes.
  • Run a fork-through the flesh to divide the"spaghettilike" strands then put in the skillet with chicken.
  • Stir in most of the cheese, parsley and some fresh ground-pepper. Serve with cheese & extra -squeeze of lemon-juice.

Notes

  • To cut the squash, you'll require aheaby-chef's knife, a towel to keep it stable as you cut and to safeguard your hand, and a few muscle strength. Cut the squash from stem to end, but do not attempt to cut through the stem (it is too hard ). When you have cut through the squash, simply pull each half aside.
  • If you're short on time, then you can microwave the squash. To do this, cut the squash in-half, scoop-out the seeds and also season the squash with olive-oil, salt and pepper. Put the squash cut-side-down at a microwave-safe baking dish. Fill the dish with water that it is all about 1" deep. Microwave for 5minutes, then check the squash and continue to microwave for a few minutes till the squash is tender and easily pierced with a knife. Permit the squash to cool then scoop the flesh out with a fork.
  • How to Roast Spaghetti Squash Seeds: Eliminate pulp and fibrous threads out of seeds. Simmer seeds in salted-water for 10minutes. Drain and pat dry. Toss seeds together with olive-oil and lightly season with salt. Roast in a 325°F oven for 15-20minutes. The seeds won't change considerably in colour, but will crunch when done.