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Name: Chicken with Spaghetti Squash
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Grated Parmesan cheese; 4 chicken breasts Double-lobe; 1 lg spaghetti squash (Or 2 small); salt and pepper to taste; 4 tb Unsalted butter

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INGREDIENTS

Grated Parmesan cheese
4 chicken breasts ; Double-lobe
1 lg spaghetti squash ; (Or 2 small)
salt and pepper ; to taste
4 tb Unsalted butter

Servings

INSTRUCTIONS

Procedure: 1. Puncture the squash serveral times with a fork to prevent it from exploding during cooking. Bake on a sheet pan at 350 degrees for 1 hour and 30 minutes. Pull squash from the oven and test it for doneness by gently squeezing it. If it feels tender to the touch, then it is done. Set it aside to cool a bit. 2. Prepare the chicken breasts on an outdoor grill, frying pan, or broiler by cooking until done. Slice the chicken breasts into 1/2 inch thick slices, cover and set aside. 3. Cut the squash in half from the stem end to the other end. Remove the seeds carefully with a spoon. Using a fork, gently flake the squash out moving the fork from the stem end to the opposite end. The squash will come out in strands that resemble spaghetti. 4. Evenly distribute the squash on 4 dinner plates. Place one tablespoon of unsalted butter on top of each portion. Season to taste with salt and freshly ground black pepper. Top each portion with one chicken breast and garnish with grated parmesan cheese. Serve immediately.

NOTES

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Chicken with Spaghetti Squash

Grated Parmesan cheese
4 chicken breasts Double-lobe
1 lg spaghetti squash (Or 2 small)
 salt and pepper to taste
4 tb Unsalted butter

Procedure:    1. Puncture the squash serveral times with a fork to prevent it from  exploding during cooking. Bake on a sheet pan at 350 degrees for 1  hour and 30 minutes. Pull squash from the oven and test it for  doneness by gently squeezing it. If it feels tender to the touch,  then it is done. Set it aside to cool a bit.    2. Prepare the chicken breasts on an outdoor grill, frying pan, or  broiler by cooking until done. Slice the chicken breasts into 1/2  inch thick slices, cover and set aside.    3. Cut the squash in half from the stem end to the other end. Remove  the seeds carefully with a spoon. Using a fork, gently flake the  squash out moving the fork from the stem end to the opposite end. The  squash will come out in strands that resemble spaghetti.    4. Evenly distribute the squash on 4 dinner plates. Place one  tablespoon of unsalted butter on top of each portion. Season to taste  with salt and freshly ground black pepper. Top each portion with one  chicken breast and garnish with grated parmesan cheese. Serve  immediately.

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Nutrition

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Serving Size: 1 Serving (5461g)
Recipe Makes: 1

Calories: 7014
Calories from Fat: 2978 (42%)

Amt Per Serving		% DV

	Total Fat 330.9g	441 %
	Saturated Fat 189.1g	945 %
	Monounsaturated Fat 83.5g
	Polyunsanturated Fat 24.2g
Cholesterol 2922.8mg		899 %
Sodium 2875.4mg		99 %
Potassium 11162.1mg		294 %
Total Carbohydrate 93.1g		27 %
	Dietary Fiber 0g	0 %
	Sugars, other 93.1g
Protein 883.4g		1262 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7014

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