Monday, January 5, 2015

Lemon Chicken Spaghetti Squash


This is a wonderful substitute for when you are craving pasta. Healthy, filling, and so delicious!

Lemon Chicken Spaghetti Squash:

1 roasted spaghetti squash
1 tbsp olive oil
2 chicken breasts, cubed
Salt and pepper
1 package grape tomatoes, halved
1 package sliced mushrooms
parsley
1 tbsp olive oil
1 tbsp sesame oil
Juice of 1 lemon
salt and pepper
garlic powder
Shredded parmesan cheese

First, roast spaghetti squash. Preheat oven to 400. Cut squash in half and remove innards (if youve never done this before, its just like cleaning a halloween pumpkin). Brush olive oil over cut side of squash and season with salt and pepper. Place halves on a cookie sheet, cut side up and bake for 30-40 minutes or until easily pierced with a fork. Let sit while preparing other ingredients.
Heat large skillet over medium heat. Add 1 tbsp olive oil. Add chicken and cook until done. Add tomatoes, parsley, and mushrooms. Stir frequently for 4-5 minutes.
Scoop out spaghetti squash and add to skillet. Stir until heated through.
Whisk together olive oil, sesame oil, salt, pepper, garlic powder, and lemon juice. (Or you can stick it in a small tupperware bowl with a lid and shake! Works wonderfully!) Add lemon juice mixture to skillet. Stir until well blended. Top with a sprinkle of parmesan cheese and serve.

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