Parmesan Lemon Baked Spaghetti Squash with Chicken

That is a mouthful of a name, but it describes it very well!  I found this recipe on inspiredtaste.net, and since I have always wanted to try squash "spaghetti," I figured now was the time.  It was reeeeally delicious, and not a lot of work if you plan ahead and remember that you have to bake the squash for 45-60 min ahead of time.

Ingredients:

spaghetti squash, not sure how much you will need since it depends on the size of the squash.  I cooked three smallish sized ones (cut in half making 6 halves) and it made the perfect amount for four people, with generous servings.

olive oil

2 T butter

1-2 pounds boneless, skinless chicken thighs

1 lemon, halved

2 ounces grated parmesan cheese

1/2 cup fresh parsley leaves and tender stems, chopped

Salt and pepper to taste

Directions:

Use a heavy chef's knife and cut the squash in half lengthwise.  Use a towel underneath the squash to keep it from slipping while you cut.

Scoop out the seeds and discard.  Rub a light layer of olive oil over the inside and edges of the squash halves, and sprinkle with salt and pepper.  If you have any rosemary, place a sprig inside each half to add extra flavor while baking.  Turn the squash halves cut side down and bake at 350 for 45-60 minutes (I baked mine for 60).

When the squash is about half done baking, start cooking the chicken.  Melt the butter in a frying pan and add the chicken chunks.  Use salt and pepper to taste while browning, and be sure to brown both sides thoroughly.  Squeeze the juice of one lemon half onto the chicken.  I added mushrooms to this recipe, since my family likes sauteed mushrooms, but leave those out if your family does not like them!

When the squash is finished baking, flip them over and discard the rosemary.  Use a fork to run through the flesh of the squash, making spaghetti like strands.  Place all these strands in the skillet with the chicken.

Add most of the grated cheese, the parsley, and some fresh ground pepper to taste.

Serve with a bit more grated parmesan cheese on top, and a little splash of lemon juice from the second lemon half.

I am not normally a huge fan of squash, but this was delicious.  The blend of flavors really worked for me!  The whole family liked it, and the boys did not know that squash formed the "noodles" until I told them after the meal.  It is another largely anti-inflammatory meal, being mostly dairy free (except for the parmesan cheese), gluten free, soy free, and sugar free.  A delicious and healthy dinner!