Cutting the squash was the hardest part of this recipe, but I found a way that saved my fingers from getting cut off! This recipe also works with just the chicken breasts, and no squash. The chicken is very flavorful!
1 spaghetti squash
1 lb. thin cut chicken breasts, pounded thin
6 roma or San Marzano tomatoes, chopped
5 cloves of garlic, chopped
Handful of chopped olives
1/4 c. butter
Fresh basil, chopped
Salt & pepper to taste
Parmesan cheese, grated
Preheat the oven to 375.
Score the spaghetti squash lengthwise all the way around, making sure you puncture holes into the center. Microwave for about 6 minutes.
Cut off the ends of the squash. Cut the squash along the score lines (it will be a lot easier to cut it now after microwaving). Remove the threads and seeds inside. Brush the insides with olive oil and place, cut side down, on a foil line baking sheet.
Bake in the oven for about 45 minutes.
Meanwhile, heat some oil in a frying pan. Season the chicken breasts with salt and pepper and place in the frying pan. Cook for about 3 minutes on each side. Remove and keep warm.
Add the tomatoes to the pan. Simmer on low for about 30 minutes. Season with salt and pepper.
Add the garlic, butter and olives to the tomatoes. Cook for a few minutes until the garlic is fragrant. Add back the chicken breasts and cook for a few minutes. Turn off the heat and add the basil leaves. Keep it all covered until the squash is ready and plated.
When the squash is done, take it out of the oven and being really careful, shred the inside with a fork, pulling out all the “spaghetti” strings. Plate it and sprinkle with parmesan cheese. Top with the chicken breasts and sauce.