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Tuesday
Feb052013

Sunday Supper - Spaghetti Squash and Chicken Piccata

If you're trying to cut down on your carbs and you love pasta, like I do, give spaghetti squash a try.  I can't lie and say it replaces pasta, because it doesn't, but it's a decent substitute if you have the willpower to give up the real deal.  Last weekend, I made some spaghetti squash with fresh tomatos and basil and served it with chicken piccata.  

To cook spaghetti squash, cut it in half and put it cut side down in a baking dish filled with a 1/2 inch of water. Bake it in the oven for about 30-40 minutes at 375 F (you should be able to pierce the squash with a fork pretty easily). Let it sit for a few minutes, take out the seeds from the middle and then use a fork to pull out the spaghetti like strands.  You can season it with whatever you like.  This time I tossed it with some very flavorful olive oil, salt, a bit of pecorino romano cheese and then topped it with a fresh diced tomatoes and basil. It was quite delicious and even better a few days later.  

For the chicken, I took some think cut chicken breasts, dredged them in flour seasoned with salt and pepper, cooked them in a pan on medium heat in olive oil.  When they were almost fully cooked through, I took them off of the heat and made a sauce in the pan with chicken stock, lemon juice and capers.  Once that simmered for a few minutes, I added the chicken breasts into the sauce and let them cook covered for a few minutes.  

 

Reader Comments (1)

I have been meaning to try spaghetti squash (though I don't really like squash) but yours looks so good! Thank you for explaining how to make it Alyssa :)

02.5.2013 | Unregistered CommenterGeorgina

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