Spaghetti squash is one of those foundations for a meal that I have to make when C.J. is not home. He isn’t a fan of anything from the squash family, but that just means more for me.
I absolutely love spaghetti squash and it has become a staple for my meals since C.J. started law school. It is easy enough to make for one person and I can pretty much add to it and season it however I want. The healthy benefit is just an added bonus!
Now…let me be completely clear, I do not ever expect to be able to totally swap out regular pasta with spaghetti squash, but that doesn’t mean it isn’t a great meal.
- 1 spaghetti squash
- 2 tbsp olive oil
- 2 chicken breasts
- 1 clove minced garlic
- green onions, chopped
- mozzarella cheese, shredded
- garlic powder
- salt and pepper
- Preheat oven to 400 degrees.
- Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
- Season chicken breasts with garlic powder, salt, and pepper. Bake chicken breasts at 400 degrees. Bake chicken breasts, uncovered, for 18 to 20 minutes or until no longer pink.
- Using a fork, scoop all of the squash from the rind. Sauté minced garlic with squash until fragrant. Remove from heat.
- To serve, plate half the squash, top with sliced chicken, mozzarella, and onions.