Tuesday, April 22, 2014

Baked Spaghetti Squash Boats with Grilled Chicken

So many of my friends who don't follow a paleo lifestyle are obsessed with Skinnytaste. And while I might not personally eat some of the dishes that Gina prepares, I completely respect her philosophy of eating "real" food (and find most of her recipes quite drool-worthy indeed). While the word "skinny" might not be too popular in the paleo sphere, please be open-minded about the website (and this recipe).

If you omit the cheese from this dish it's completely paleo, but I couldn't resist melting a little on top. I love the fact that you don't remove the squash threads from the "boats," which makes this pretty much the easiest dinner ever.

I actually think I might use the same technique with some homemade paleo pesto this summer, and might even incorporate some garlicky almond meal "bread crumbs" to top if off. For now I basically stuck to the recipe and it was simple and delicious!

Baked Spaghetti Squash Boats with Grilled Chicken
adapted from Skinnytaste

2 medium or 1 large ripe spaghetti squash
salt, pepper & garlic powder, to taste
4 thin chicken cutlets
garlic powder & Italian seasoning
2 cups warm marinara sauce
1/2 cup shredded mozzarella
1/2 cup fresh grated Parmesan

Preheat oven to 350°. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender.

Meanwhile, while the squash is roasting, season chicken cutlets with salt, pepper, garlic powder and oregano. Heat a grill pan (or a George formal grill) over medium-high heat, when hot grill chicken on both sides until cooked through, about 3-5 minutes. Set aside on a dish.

Remove the spaghetti squash from the oven or microwave and carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Season with salt and pepper, then spoon about 1/4 cup marinara in each boat.

Slice the chicken on the diagonal and place each piece on top of each squash half. Top the chicken with 1/4 cup each of remaining marinara sauce, then top with cheese and place back into the hot oven and cook until the cheese is melted and the sauce is hot, about 12 minutes.

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