Ingredients:

  • 1 large spaghetti squash (approx. 3 lbs / 1360g)
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1.25 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 8 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh Italian parsley, chopped
  • 0.5 fresh lemon, juiced
  • Black pepper to taste

Instructions:

  1. Preheat your oven to 200°C (400°F). Slice the large spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
  2. Rub the 1 tbsp of olive oil over the cut sides and sprinkle with 1 tsp of kosher salt.
  3. Place the squash cut side down on the baking sheet. Bake for 25 minutes until the skin is easily pierced with a fork.
  4. Once cool enough to handle, use a fork to scrape the flesh into long, spaghetti like strands. Leave them in the shell for now.
  5. Heat your skillet over medium high heat. Add the 1.25 lbs of cubed chicken breast and cook for 5-7 minutes until golden and cooked through.
  6. Lower the heat slightly. Add the 2 tbsp of butter, 8 cloves of minced garlic, and 1 tsp of red pepper flakes.
  7. Cook for 1-2 minutes until the garlic is fragrant and turns a light golden color. Add the dried oregano and black pepper.
  8. Add the shredded squash strands directly into the skillet with the chicken.
  9. Stir in the 0.5 cup of Parmesan cheese, parsley, and the juice from half a lemon.
  10. Mix everything together for 1 minute until the cheese melts into a light, velvety sauce.