What You'll Need:
3 lbs. spaghetti squash that is quartered and seeded
1 tsp. olive oil - I like coconut oil for almost everything these days
1 lb. boneless, skinless chicken breast, sliced in thin strips
1 tsp. dried sage
2 tbsp. minced chives (fresh)
3 oz. shave Parmesan cheese
Aluminum Foil
- Preheat oven to 375 F. Place squash cut side up on baking sheet (or pan) lined in foil. Make sure to use a rimmed baking sheet. Add 1/4 inch water to the baking sheet. Bake until edges are golden brown and squash is easily pierced with knife or fork. Around 30-35 minutes. Set aside until it's cool to handle.
- In a large nonstick skillet, heat oil on medium. Add chicken and cook for 2 minutes. Flip chicken and add sage. Cook chicken thoroughly. Transfer chicken into a large bowl.
- Scrape stringy squash flesh from skin and separate into strands. Add squash strands into bowl with chicken; add chives and toss to combine. Garnish the top with cheese.
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