| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Or 2 small spaghetti squash |
| 4 |
|
Double-lobe chicken breasts |
| 4 |
tb |
Unsalted butter |
|
|
Salt and pepper to taste |
|
|
Grated parmesan cheese |
INSTRUCTIONS
Procedure:
1. Puncture the squash serveral times with a fork to prevent it from
exploding during cooking. Bake on a sheet pan at 350 degrees for 1
hour and 30 minutes. Pull squash from the oven and test it for
doneness by gently squeezing it. If it feels tender to the touch,
then it is done. Set it aside to cool a bit.
2. Prepare the chicken breasts on an outdoor grill, frying pan, or
broiler by cooking until done. Slice the chicken breasts into 1/2
inch thick slices, cover and set aside.
3. Cut the squash in half from the stem end to the other end. Remove
the seeds carefully with a spoon. Using a fork, gently flake the
squash out moving the fork from the stem end to the opposite end. The
squash will come out in strands that resemble spaghetti.
4. Evenly distribute the squash on 4 dinner plates. Place one
tablespoon of unsalted butter on top of each portion. Season to taste
with salt and freshly ground black pepper. Top each portion with one
chicken breast and garnish with grated parmesan cheese. Serve
immediately.
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