Okay, so today I tried making lemon chicken with spaghetti squash. I’ve seen a bunch of recipes online, and it seemed like a healthy and tasty meal, so I figured, why not?
Getting Started
First, I grabbed all my ingredients. I had:
- Chicken breasts – I used two.
- A spaghetti squash – Kinda looked like a big, yellow melon.
- Lemons – Two juicy ones.
- Garlic – A few cloves, because garlic makes everything better.
- Olive oil – Just a drizzle.
- Some herbs and spices – Salt, pepper, Italian seasoning, that sort of thing.
Cooking the Squash
The spaghetti squash was the first thing I tackled. I carefully cut it in half lengthwise. This was a little tough, so I had to use some muscle. Then I scooped out all the seeds and gunk inside. Next, I drizzled some olive oil on the cut sides, sprinkled some salt and pepper, and placed them face down on a baking sheet. I popped that into the oven, which I’d preheated to 400 degrees Fahrenheit, and set a timer for about 45 minutes. It needs to be in there until it get’s for tender.
Prepping the Chicken
While the squash was baking, I got to work on the chicken. I took those chicken breasts and seasoned them with salt, pepper, and Italian seasoning. I made sure to get the seasoning on both sides. Then, I put a skillet on the stove over medium-high heat and added a bit of olive oil. Once the pan was hot, I put the chicken breasts in and cooked them for about 6-7 minutes per side. I wanted them to be cooked all the way through, and get a little bit golden brown.
Making the Lemon Sauce
Now for the lemon part! Once the chicken was cooked, I took it out of the skillet and set it aside. In the same skillet, I added some crushed garlic and let it cook for just a minute until it smelled really good. Then, I squeezed in the juice from those two lemons and added a little bit more of the Italian seasoning. I let that sauce simmer and reduce for a few minutes, until it thickened up just a bit.
Putting It All Together
By this time, the spaghetti squash was done. I took it out of the oven and let it cool for a little bit so I wouldn’t burn myself. Once it was cool enough to handle, I took a fork and shredded the insides. It’s really cool how it comes out in these long, spaghetti-like strands! I put the squash on a plate, added chicken that cut into a few slices, and then poured that delicious lemon sauce all over the top. Added some fresh herbs.
The Verdict
It was great! The chicken was juicy, the lemon sauce was tangy and flavorful, and the spaghetti squash was a fun and healthy alternative to pasta. It’s something I’ll add into my dinner rotation from now on!
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