Baked chicken breasts in a Spaghetti Squash Nest
This recipe is deliciously fragrant.
1 large spaghetti squash
3-4 cloves minced garlic
3-4 T olive oil or more as needed
1/3-1/2 grated Parmesan cheese
salt and black pepper to taste
1/2 cup raw slivered almonds
2 lbs boneless chicken breasts, medium thick
Prepare the spaghetti squash: Microwave whole squash for about 5 minutes until it is soft enough to easily cut through. Then cut squash in half lengthwise, remove the seeds (save for toasting if you’d like) and microwave about 5 minutes more until squash is thoroughly cooked. Let squash cool enough to handle. Using a fork or spoon, remove all the spaghetti from the shell of the squash and set aside in a bowl.
In a large skillet, heat olive oil over medium high heat, add garlic, cook for a few minutes, then add the squash. Let the squash cook about ~7 minutes, then add about 1/2 the cheese, cook ~ 7 minutes more. Add more oil as needed. Stir the squash around, add the remaining cheese, and let the squash continue to cook until the color deepens. Season with salt and pepper to taste.
Preheat the oven to 350 degrees F.
Line a cookie sheet with foil or use a 9″ x 11″ baking dish.
Spread the squash to cover the bottom of the baking dish to form the “nest” and place the chicken breasts on top of the nest.
Bake about 30 minutes, then sprinkle on the almonds and bake another 5 more minutes or until the almonds have toasted.