Picked this winter squash (Spaghetti squash) to use as noodles today. And I am thrilled to announce that this vegetable will be a common staple in my kitchen.
First time I use this squash. I decided to boil it in chicken stock. Because i will be incorporating this vegetable again i will try it other ways, but today we going fir the boiling method.
Well, lets go ahead and begin with the list of ingredients I used.
1 Spaghetti squash
1 quart of homemade chicken stock
Reserve about a 1/8 or 1/4 cup
1 boneless chicken breast thinly sliced
1 large garlic clove
Salt/Pepper to taste
Good extra virgin olive oil
1 tsp unsalted butter
1/4 c sherry
1/2 c freshly grated Parmesan cheese
Dutch oven or large pot
Ripe Florida avocado
Sliced red onion
1 c grape tomatoes halved
Extra virgin olive oil
Wash the squash and pat dry. Use a meat clever to help you cut it lengthwise.
You might need a hammer to help you half this baby up.
Now add them to your Dutch oven or large pot over med/high heat and your chicken stock.
Let simmer for 45 - to a hour. Set your timer. Add water while it cooks if needed.
Once cooked remove from pot and fork again to remove the fleshly Spaghetti like squash like so. Set aside.
In another skillet over medium heat drizzle olive oil. Lay your thin chicken cutlets. These will cook really fast.
Add salt, pepper, butter, garlic and green onion. Stir with wooden spoon to coat even now add the sherry and the reserved chicken stock.
Plate the Spaghetti squash on a platter. Sprinkle salt, pepper, good extra virgin olive oil and fresh grated Parmesan cheese.
Now layer the chicken cutlets over the top of the squash with all the yummy goodies from the skillet you just cooked your cutlets.
Light, easy and simply delicious!
I paired this meal with an simple avocado tomato salad.
Sorry for the bad lighting.
I have to confess my family loved this meal they even licked their plates. Mmm!
Try it! Enjoy!