A perfect low-cal and low carb dinner that isn't boring!
Andrew hates tomatoes and spaghetti squash.... but loved this!! #Success
Preheat oven to 400F
CAREFULLY cut the spaghetti squash lengthwise through the stem.
Scoop out seeds and fibers; discard.
Brush flesh with your cooking oil. Salt and Pepper to season.
Put the spaghetti squash flesh sides down on a lined cooking sheet. Pour a small amount of water on the pan. This will help the squash steam.
Bake the Spaghetti Squash for 40-50 minutes or until your can put your fork through the skin of the squash.
Allow squash to cool until you're ready to plate. Using a fork or spaghetti spoon to "shred" the flesh into strands. Add more Salt & Pepper and some garlic, if desired.
Make the Bear Kitchen Bruschetta while the Spaghetti Squash is cooking. If it's already made resist the temptation to eat too much while you wait!
Bring chicken to room temperature.
Generously salt each side of the chicken, allow to sit for 10 minutes.
Pat chicken dry and add pepper to each side.
Heat your cooking oil to a pan over med-high heat.
Cook in batches of 2 or use 2 pans. Add chicken to pan and DO NOT MOVE for 7-8 minutes. If the chicken doesn't easily release from the pan, IT IS NOT READY!!
Flip the chicken and wait for another 7-8 minutes (internal temp of 160F, it will come up to 165F while resting). Add half garlic and basil to the top of the chicken.
Remove chicken from the pan and allow to rest for at least 5 minutes.
Slice chicken against the grain.
Add 1 cup of balsamic vinegar to a small sauce pan
Bring to a boil, then simmer on medium heat for 10 minutes.
Vinegar should reduce to 1/4 cup and coat the back of the spoon. Stir to keep from burning to the bottom of the pan.
Add a scoop of Spaghetti Squash
Place sliced chicken on top, spoon Bruschetta on top, and drizzle Balsamic glaze over chicken and spaghetti squash.
ENJOY!
Serving Size 1 Chicken Breast
Servings 4
Ingredients
Directions
Preheat oven to 400F
CAREFULLY cut the spaghetti squash lengthwise through the stem.
Scoop out seeds and fibers; discard.
Brush flesh with your cooking oil. Salt and Pepper to season.
Put the spaghetti squash flesh sides down on a lined cooking sheet. Pour a small amount of water on the pan. This will help the squash steam.
Bake the Spaghetti Squash for 40-50 minutes or until your can put your fork through the skin of the squash.
Allow squash to cool until you're ready to plate. Using a fork or spaghetti spoon to "shred" the flesh into strands. Add more Salt & Pepper and some garlic, if desired.
Make the Bear Kitchen Bruschetta while the Spaghetti Squash is cooking. If it's already made resist the temptation to eat too much while you wait!
Bring chicken to room temperature.
Generously salt each side of the chicken, allow to sit for 10 minutes.
Pat chicken dry and add pepper to each side.
Heat your cooking oil to a pan over med-high heat.
Cook in batches of 2 or use 2 pans. Add chicken to pan and DO NOT MOVE for 7-8 minutes. If the chicken doesn't easily release from the pan, IT IS NOT READY!!
Flip the chicken and wait for another 7-8 minutes (internal temp of 160F, it will come up to 165F while resting). Add half garlic and basil to the top of the chicken.
Remove chicken from the pan and allow to rest for at least 5 minutes.
Slice chicken against the grain.
Add 1 cup of balsamic vinegar to a small sauce pan
Bring to a boil, then simmer on medium heat for 10 minutes.
Vinegar should reduce to 1/4 cup and coat the back of the spoon. Stir to keep from burning to the bottom of the pan.
Add a scoop of Spaghetti Squash
Place sliced chicken on top, spoon Bruschetta on top, and drizzle Balsamic glaze over chicken and spaghetti squash.
ENJOY!