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Savoring Tuscan Chicken with Spaghetti Squash

Tuscan Chicken and Spaghetti Squash made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium spaghetti squash
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 can 14 oz diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and remove the seeds.
  3. Drizzle the squash halves with olive oil, and season with salt and pepper before placing them cut-side down on a baking sheet.
  4. Roast the squash for about 30-40 minutes, until tender.
  5. Meanwhile, heat olive oil in a large skillet over medium heat and add garlic.
  6. Add the chicken breasts to the skillet and season with salt, pepper, oregano, basil, and red pepper flakes.
  7. Cook the chicken for about 6-7 minutes on each side, or until browned and cooked through.
  8. Pour in the diced tomatoes and stir well, letting the mixture simmer for 5-7 minutes.
  9. Remove the squash from the oven, and use a fork to scrape out the insides into spaghetti-like strands.
  10. Serve the spaghetti squash topped with the chicken and sauce, and finish with mozzarella cheese.

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