Lemon Chicken And Spaghetti Squash Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Cut both squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with the oil and season with salt and pepper.
• Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 20 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
• In a hot skillet, melt the butter and continue to cook until dark brown. Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and parsley and season with salt and pepper.
• In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve.

Steps:

• Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
• Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
• Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.

Steps:

• Preheat the oven to 400˚F (200˚C).
• Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
• Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
• Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
• Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
• Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
• Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
• Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
• Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
• Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
• Pour the sauce over the squash. Serve immediately.
• Enjoy!

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender., Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside., In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer half of the squash, chicken mixture and reserved crumb mixture. Repeat layers., Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.

Steps:

• 1. Preheat oven to 375˚F/200˚C. 2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes. 3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper. 4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool. 5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside. 6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent. 7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes. 8. Using a fork, shred the inside of the squash. 9. Pour sauce over the squash. Serve immediately.

Steps:

• Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly., Meanwhile, sprinkle chicken with parsley, oregano and basil. In a large skillet, heat oil over medium heat. Add chicken; cook 7-9 minutes on each side or until a thermometer reads 165°. Stir in pasta sauce; sprinkle with cheeses. Cover and cook until cheese is melted, 3-5 minutes., Separate strands of squash with a fork. Serve with chicken and sauce. If desired, top with chopped parsley.

Steps:

• 1. Preheat oven to 375˚F/200˚C.
• 2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.
• 3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.
• 4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
• 5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.
• 6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.
• 7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.
• 8. Using a fork, shred the inside of the squash.
• 9. Pour sauce over the squash. Serve immediately.
• 10. Enjoy!