Stuffed Spaghetti Squash

Ingredients

• 2 small/medium sized Spaghetti Squash (– cut in half and seeds removed)
• 3 TBS Extra Virgin Olive Oil (- DIVIDED)
• 2 whole Boneless Skinless Chicken Breasts ( – cut into 1-inch bite size pieces (about 1 pound))
• 1/2 scant Cup All Purpose Flour
• to taste Kosher Salt and Ground Black Pepper
• 4 TBS Butter (- DIVIDED)
• 1 large Shallot (- finely diced)
• 2 clove Garlic (– minced)
• 3/4 Cup Chardonnay ((substitute: your favorite dry white wine))
• 3/4 Cup Chicken Stock ((substitute: chicken broth))
• 2 TBS Fresh Lemon Juice ((from 1/2 large lemon))
• 4 scant TBS Brined Capers (- drained (plus more for garnish, optional))
• 3 TBS Fresh Flat-Leaf Parsley (– roughly chopped)
• Optional Garnishes: Sliced Lemons, Grated Parmesan Cheese, Parsley

Instructions

1. 1

   Roast Spaghetti Squash: Roast the Spaghetti Squash: Arrange oven rack to the center position and then preheat the oven to 375 degrees F. Prepare a baking sheet with parchment paper for easy clean up. Drizzle, or use a pastry brush to apply, 1 tablespoon extra-virgin olive oil to the flesh (insides) of the spaghetti squash. Season liberally with salt and pepper. Transfer squash to prepared baking sheet, cut side down. Roast in the oven until easily pierced with a fork and cook through, about 45 minutes. Remove from oven and set aside on a clean work surface until they're cool enough to handle. Then, use a fork to scrape strands from the skin of spaghetti squash. Set aside.

2. 2

   Meanwhile, Season Chicken Pieces: Meanwhile, Season the Chicken: Add the cubed chicken, flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to a large resealable bag or mixing bowl. Shake, or toss, to evenly coat the chicken in the flour mixture.

3. 3

   Cook Chicken Pieces: Then, Cook the Chicken in Batches: Place a large non-stick skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil is shimmering, use tongs to remove the flour coated chicken from the bag or bowl, shaking off excess flour, and add the chicken pieces to the sauté pan, in batches if necessary as not to overcrowd the pan. Cook, undisturbed for the 1 minute, then stir occasionally, until the chicken is browned and cooked throughout, about 5-8 minutes. Then, remove chicken to a plate and set aside. Repeat cooking remaining batch of chicken.(Notes: Do NOT over crowd the pan. Add 2 tablespoons of oil to pan for each batch of chicken. Cook time will depend upon how big you diced your chicken).

4. 4

   Make Lemon Butter Sauce: Make the Lemon Butter Sauce: Return the skillet to stove and reduce heat to medium. Add 1 tablespoon of butter to the pan. Once melted, add the shallots and sauté, stirring often, until softened and light golden in color, about 30 seconds to 1 minute. Add the garlic along with the measured salt and pepper. Cook, stirring, until fragrant, about 30 seconds.Deglaze sauce: Add the wine to deglaze the pan, increase heat to medium high and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the sauce simmer until it's reduced by about half, around 4-5 minutes.Add the chicken stock and lemon juice to the pan. Then cook until the sauce is again reduced by about half, 4-5 minutes.

5. 5

   Add Chicken to Sauce: Remove Skillet from Heat, Add Butter: Immediately add 3 tablespoons of butter to the pan. Whisk until the butter is fully melted. Then, add the capers, parsley and cooked chicken to the sauce. Toss well to coat the chicken in the butter sauce. Taste and adjust for seasoning and flavor by adding more salt, pepper or lemon juice.

6. 6

   Stuff Spaghetti Squash and Serve: Divide chicken evenly among spaghetti squash halves. Then evenly divide the piccata sauce, pouring it over the chicken stuffed squash. Garnish with parmesan cheese, lemon zest, freshly cracked black pepper, and fresh parsley. Serve with lemon wedges on the side and enjoy!