Today’s food recipe from my home to yours is a two-part winner, brunch or dinner. We will look at making roasted spaghetti squash with fresh herbs that will compliment your main dish of Italian seasoned chicken.
With warmer months upon us, your dinner guests will enjoy a lighter, vibrant pasta and flavorful pieces of white meat. This dish is light in calories and carbohydrates, but excessively rich in wonderful taste.
The core component of this meal idea is serving a roasted squash. Silky and easy when cooked right, squash is an excellent filler food that easily absorbs and disperses flavors of smartly seasoned food. It also serves as great compliment when added in correct portion to pasta and roasted herbs.
To complete this food recipe, please buy the following ingredients from the store:
Fresh Boneless Chicken Breasts
Butter or Margarine
Stove Top Stuffing Roasted Herbs (or your favorite brand’s flavor)
1 or 2 Butternut Squash
One block marbled colby jack cheese
Your Favorite Poultry/Stuffing Dish Seasonings (Parsley, Garlic, Crushed Pepper, Salt etc.)
An hour before prepartion, cube your squash and refrigerate it. For those who may not be familiar with preparing a squash, please read this great and helpful article on slicing up a butternut squash. It can be far more difficult to cut with your kitchen cutlery than you would think!
For this dish, you must decide if you want bolder pieces of garlic or fine little morsels that compliment your spaghetti. That is totally up to you. As for me, I like them as a healthy substitute for meatballs for a seasoned bulk-stuff to have in my dish.
Warm your oven to 400 degrees.
When you are ready to prepare your dish, take your squash from your refrigerator. Let it set for about ten minutes. During that time, combine two tablespoons olive oil, two tablespoons of diced parsley, 1 teaspoon of salt and 1/2 teaspoon of pepper, 2 cloves of your garlic and around 2 to 3 pounds of your prepared squashed. Mix the dry ingredients before adding the olive oil, then after adding the squash, lightly toss them together, so that the squash is completely coated.
Let the dish set. During this time, grate your block of colby jack cheese and refrigerate it. By the time you are finished grating your cheese, your squash will be ready to place in the oven. Bake it for 55 minutes in a shallow two-quart casserole styled dish. While your squash is cooking, prepare your chicken!
It is best to use an electric skillet. Set the skillet for an initial 375. Lightly cover the base of the skillet with olive oil or vegetable oil. Add scant amount of seasonings BEFORE adding your chicken. Acceptable seasonings are salt, garlic powder and pepper. Rinse your fresh chicken breasts and add them to your skillet, applying your favorite seasonings and as mandatory for this dish, the ever wonderful Italian seasoning.
Allow your chicken to cook for ten to twelve minutes, taking note that the bottom is not yet browning too much. In between checken the browned factor, keep the lid to the electric skillet closed. This will help your breasts retain savory moisture. As the bottom of the chicken appears to be on the verge of browning, turn the skillet down to a simmering heat. Continue to monitor the chicken and coat lightly with seasonings as you see fit.
When a solid, uniform tan appearance shows up on the breasts, turn the chicken over and return to a higher heat. Press hard on the chicken to ensure seasonings infuse and temperature distribution takes place. Complete cooking time will depend on the size of your boneless chicken breasts. Insure internal temperature maintains its required heat to ensure complete cooking. Also, make sure chicken is thoroughly cooked.
Continue to alternate between ‘searing times’ and simmering times, closing the led at all times so that moisture will be retained.
As your chicken nears 20 to 25 minutes away from completion, simply throw the Stove Top stuffing in the microwave oven. Homemade is good, but store-bought is just about as good and saves plenty of time. Initial preparation of your stuffing will be only 6 minutes.
During this time, also prepare your pasta as normal. Cook the spaghetti until it is al-dente and if you buy white spaghetti instead of wheat, quickly drain it and give it a quick rinse of water to remove excess starch.
As all dishes near completion, it will be time to unify them. In a large bowl, add a ‘chef’s choice’ bit of olive oil and a light amount of garlic. You will have to determine the amount of oil you prefer as a taste for your dish. I usually add 1/2 cup to a bowl, with a good helping of garlic and a few quick dashes of Italian seasoning.
With the liquid base set, mix in your spaghetti noodles and assure they are decently mixed with the oil. When complete, quickly strain and return the spaghetti to your bowl. Next, add your delicious squash by scooping it from its casserole and into the spaghetti’s bowl. At this point, your chicken should be near complete. Remove the chicken from the electric skillet, add two tablespoons of butter to the electric skillet and let the heat remain on simmer.
From the resultant juices, add the broth/light liquor to your stuffing and mix thoroughly. Feel free to use the casserole dish that formerly held your squash. Place the Roasted herbs into the oven for 3 to 5 minutes, then remove. Using chef’s preference again, add the desired amount of roasted herbs to your spaghetti/squash mixture. When a desired blend is achieved, toss the ingredients together and when it looks good to you, quickly add a light coating of your finely shredded colby jack cheese to the top.
Place your main accent dish in a serving dish and adorn with the compliment of flavorful chicken breasts. Your guests will absolutely love your roasted spaghetti squash and will want this recipe.
2 tablespoons minced fresh parsley
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
- 1/3 cup grated Parmesan cheese