Forever searching for ways to trick my body out of complex carbs, my squash passion takes over every now and then and all I want is a big plate full of root vegetables! This dinner looks like I had a ton of time, but well, between work, house cleaning, a solid work out and prep – I dominated! It was probably that giant coffee I had this morning. NO REGRETS! Alright, let’s do this.
What you need
Sauced Spaghetti Squash
1 spaghetti squash, halved, seasoned with salt and pepper
2 ripe tomatoes
2 cups spinach (fresh or frozen)
1/2 red onion
3 garlic cloves
Parsley, oregano, basil, salt & pepper to taste
Alright, preheat your oven to 400. While it’s warming up, cut your squash in half, length wise. I don’t have tips or tricks on how to cut the squash, that’s what he’s for. Season with salt & pepper and cook for about 30 minutes or until the flesh comes off easily and comes off in strands with your fork. Once you can easily remove the flesh, take the squash out so as to not overcook and let it cool. Trust me, this is a crucial step because these bad boys are HOT! This is the perfect chance to cook the rest of your dinner, plus you’re going to heat it up again later.
While your squash is cooking away, grab your spinach (I used frozen in this case, 4 bundles because I really dig the green stuff) and saute until the colour intensifies. Add spinach, roughly chopped tomato, onion and garlic to a blender or food processor and mix until the texture is how you like it. On the lowest heat possible in a small sauce pan, heat your fresh sauce with your desired seasoning. I chose the elusive combination of parsley, oregano & basil, and of course salt & pepper. Heat, stirring occasionally.
Alright, so you have your squash cooking (or cooked), your sauce is simmering, you’re looking good now! What do you need now? The protein – trick question!
What you need
2 chicken breast (bone in, or not, your choice)
1 cup Panko breadcrumbs
1/3 cup grated Parmesan cheese
Salt & pepper to taste
Pat chicken breast dry and toss around in your whisked egg and let the excess drip from the chicken back into your egg bowl. Now dip and roll your chicken into a bowl with your seasoned Parmesan crumb until the coverage is to your liking. Bake on 400 for about 25 minutes, depending on the size of your chicken. If you aren’t getting enough delicious crumble on your bird, once the pieces are placed on a pan and ready for the oven, simply toss extra crumble over the top of the chicken until you get the perfect coverage.
In the last ten minutes of your cook, in a large sauce pan, add separated spaghetti squash and saute in oil of your choice with salt and pepper. Slowly add the your fresh sauce to the squash. I don’t have a suggestion, make it as saucy as you want. I personally chose to add half the sauce per half the squash. Got it? Great.
Grab the chicken out of the oven. Plate it up. Using tongs, plate your squash, top with grated parm, salt and pepper. Let the chicken join the party and you’ve got a delicious clean classic!