Creative & Healthy

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So this is one of my first posts of a recipe that I just bought random ingredients and cooked…… and it was DELICIOUS!  Since I am riding solo right now I cooked the majority of the ingredients the first night and simply had to heat up the rest on the second night.  So easy, so good, and extremely good for you!!

 

Lemon Garlic Spaghetti Squash 

  • 1 medium spaghetti squash
  • 2 chicken cutlets
  • 1 large shallot, chopped
  • 6 cloves of garlic, chopped
  • 4 large handfuls of spinach
  • 2 lemons
  • 1 cup or less of low sodium chicken broth
  • salt & pepper
  • good olive oil
  • red pepper flakes
  • grated parmesean cheese

 

Preparation:

Preheat oven to 400°.  Split spaghetti squash in half, lengthwise, and scoop out seeds.  Drizzle each half with olive oil, salt, and pepper and place flesh side down on foil lined baking sheet.  Bake 45 minutes until tender.

 

While squash is baking heat olive oil (I used Tuscan flavored) in skillet.  Salt & pepper one side of chicken and place seasoned side down on pan.  Flip halfway through cooking and remove and cover with foil when cooked through.  Add more olive oil to pan (be careful of splattering) and add 1/2 of chopped shallots and and 3 cloves of garlic.  Cook until tender. Pour chicken broth in pan and scrape up bits stuck on pan (pour just enough to cover shallots).  Reduce broth by half and add juice of 1/2 of lemon.  Wilt 2 handfuls of spinach in broth/shallot mixture and shred squash (with forks) while wilting.

 

Scoop out 1/2 spaghetti onto plate and mix in spinach/shallot mixture.  Slice 1 chicken breast and add to spaghetti.  Squeeze remaining half of lemon over spaghetti and sprinkler with red pepper flakes, parmesean, salt and pepper to taste.

 

Once cool ziplock remaining chicken breasts and spaghetti separately.

 

Second Night

Heat olive oil in skillet.  Add remaining shallots and garlic and cook until tender.  Add broth (enough to barely cover shallots) and reduce by half.  Add 1/2 of lemon juice and wilt remaining spinach in broth.  Slice cooked chicken and spaghetti and add to skillet.  Heat through and move to dinner plate.  Top with remaining lemon juice, cheese, red pepper flakes, and salt and pepper to taste.  Enjoy!

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