Spaghetti Squash with Chicken, Pears & Parmesan
Delicate curls of spaghetti squash stand in for traditional pasta in this cheesy chicken dish. For extra bite, serve with a toasted whole-grain baguette.
- 3 lb spaghetti squash, quartered and seeded
- 1 tsp olive oil
- 1 lb boneless, skinless chicken breasts, trimmed and cut into 1/2-in-thick strips
- 1 bosc pear, cored and sliced 1/4 inch thick
- 1 tsp dried sage
- 2 tbsp minced fresh chives
- 2 oz shaved parmesan cheese
Preparation time 30mins
Cooking time 45mins
Preheat oven to 375F. Place squash cut side up on a foil-lined, rimmed baking sheets. Add 1/4 in water to sheet. Bake until edges are golden brown and squash is easily pierced with the trip of a sharp knife, about 35 min. Set aside until just cool enough to handle.
In a large nonstick skillet, heat oil on medium. Add chicken and cook for 2 min. Flip chicken and add pear and sage. Saute, stirring occasionally, until chicken is cooked through about 5 min. Transfer chicken, pears and an drippings into a large bowl.
With 2 forks, scrape stringy squash flesh from skin, separating into strands. Add squash flesh from skin to bowl with chicken mixture. Add chives and toss to combine. To serve, top with cheese.