Posts tagged ‘Spaghetti Squash’

November 21, 2012

Chicken Picatta with Spaghetti Squash

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I am happy to report that my feelings have changed towards capers. I am now a fan. I can’t remember exactly when it happened but it had something to do with an Italian restaurant and having the chance to try a bite of chicken picatta. Can I just say, it was love at first BITE. BAHAHA! Sorry.

Anyway…It’s a lighter dish, with a great lemon flavor and a pleasant salty crunch thanks to the capers. Most of the time I see it served alongside angel hair pasta, but I was attempting to be healthy and thought spaghetti squash would be a nice substitute. Sure… nothing beats pasta, but it came out really delicious!

This has nothing to do with Thanksgiving but I have made it twice this past week and I wanted to share it asap.

Here we go!

All of the ingredients gathered…

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The chicken cooks more evenly if you cut each breast in half and pound it thin. 

First, butterfly the chicken breast and lay it flat. Then cut it down the middle to make two even pieces.

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Place the chicken breast, one at a time, in a plastic bag with a little cooking spray. Using a meat mallet, rolling pin, or a heavy saucepan (which I used), pound the chicken to about 1/4” thin. Be careful not to flatten it too much or it will fall apart.

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Dredge each chicken piece into flour, shake off the excess.

In a large skillet, melt the butter and oil until it starts to sizzle. Then cook the chicken! Pretty simple. OH yeah, be careful with this hot mess. I wasn’t paying attention when flipping the chicken and I had some terrible hot buttery oil splash onto my arm and let’s just say, it didn’t feel too hot! Well it did feel hot, but you know what I mean! HAHA. I am on a roll.  

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When finished, remove chicken from the pan. Add broth, lemon juice, and capers to the pan and cook a little bit longer.

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Return the chicken to the pan and coat with the juices. Terrible photo, but it still makes me hungry.

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Plate the spaghetti squash and chicken pieces first, and then top with sauce from the pan. Add some chopped parsley.

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I love this meal.

Well, I guess I still prefer ordering it when I’m out at a restaurant. That way it will be prepared for me, and then delivered to my face while my wine glass is being refilled. Cheers! 

Chicken Picatta with Spaghetti Squash
{serves 4}

INGREDIENTS:

  • 2 boneless, skinless chicken breast – cut in half, pounded thin
  • 1 1/2 cups all-purpose flour
  • 4 tbsp unsalted butter
  • 4 tbsp olive oil
  • 1/4 cup lemon juice (~1 lemon)
  • 1/2 cup chicken broth
  • 2 tbsp capers, rinsed
  • Salt and pepper
  • 1 medium spaghetti squash, cooked
  • 2 tbsp chopped fresh parsley

DIRECTIONS:

Season chicken with salt and pepper. Dredge in the flour and shake off excess. Set aside.

In a large skillet, heat 2 tbsp butter and 2 tbsp olive oil over medium high heat. When it starts to sizzle, add two pieces of chicken. Cook approx. 3 minutes each side, until golden brown. Remove from pan and place on a plate, tent with foil to keep warm. Add remaining 2 tbsp of butter and 2 tbsp olive oil into the pan and repeat with remaining chicken pieces. Set chicken aside.

In the same skillet, add lemon juice, capers and broth. Return to stove and cook, stirring and scraping up any brown bits from the bottom of the pan. Bring to a boil, then reduce to a simmer for 5 minutes. Add chicken back to the pan to soak up some of the sauce.

Plate chicken and spaghetti squash, then top with sauce from the pan. Garnish with parsley and serve immediately.

**Print this Recipe**

 

I will be spending time with family the next few days, I hope everyone has a great Thanksgiving!!

**ALSO – the font used in my ingredient photo was made by my college friend, Amber Leslie! Isn’t it cool?

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November 12, 2012

How to cook spaghetti squash!

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I am doing this post for people who are new to cooking spaghetti squash but mostly for myself. Sorry. I have cooked many spaghetti squash in my day, but every time I have to google it again. Mostly because I forget what temperature to set the oven. And how long it has to cook.

When I look it up, there are many different ways to cook it (boil, microwave, sliced, whole). I have always cut it in half first but now I think I will be cooking it whole. It makes so much more sense!

This does not make sense:

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Cutting the squash is terrifying. I was never a fan. But whenever I heard that you could cook it whole, for some reason I thought it would come out completely different.  I also assumed I would have a squash explosion happening in my oven. To be honest, the flavor of cutting it is slightly better. Slightly. There is olive oil, salt and pepper added before it’s cooked. But I’ll change my ways in order to save a few fingers.

It takes about an hour but all you do is pierce some holes in the squash (or a lot, if you’re scared like me) and toss it in the oven. After it’s finished let it cool a bit, slice it in half, scoop out the seeds and then the “spaghetti” strands and BOOM. Done.

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{this is from a small squash!}

I usually serve it in homemade marinara sauce alongside chicken parm. This is the only way I have tried it so far but only because it is so good! I am trying it a different way tonight and if it comes out alright, I’ll let you know how it was.

 

How to cook Spaghetti Squash

INGREDIENTS:

1 spaghetti squash*

salt and pepper

DIRECTIONS:

Heat oven to 350 (many recipes suggest 375 – the oven I have here gets really hot)

Pierce the squash multiple times with a fork or knife (to allow steam to escape and avoid a potential squash explosion).

Set on baking sheet and place into the oven. Cook for 45 minutes – 1 hour. It is done when the skin is easily pierced with a fork or knife.

Take out and let cool for 5-10 minutes. Cut in half lengthwise, carefully! The steam will be really hot. With a fork or spoon, scoop out seeds and pulp. Use an oven mitt to help, it will still be pretty hot. Then scoop out the spaghetti strands. If you’d like, add salt and pepper to taste.

*Choose a squash that is bright yellow with a firm, dry stem. Squash shouldn’t be shiny or waxy and have no soft spots or cracks

**Print the Recipe**

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