Serves: 4 to 6
Ingredients:
2 chicken breasts with bone and skin
1/4 cup vegetable oil
salt, to taste
pepper, to taste
garlic powder, to taste
basil, to taste
1 small spaghetti squash
2 tablespoons unsalted butter
salt, to taste
pepper, to taste
grated Parmesan cheese, to taste
fresh stringless sugar snap peas
Directions:
Preheat oven to 375 degrees. Line two baking dishes with foil. Place chicken breasts in the first baking dish and coat with oil. Sprinkle with salt, pepper, garlic, and basil. Make sure to thoroughly wash everything that came in contact with the raw chicken. Cut spaghetti squash in half. Remove the seeds. Place the cut sides down in the second baking dish. Put both baking dishes in the oven. After 45 minutes, take the spaghetti squash out of the oven. Cut butter into small pieces and place in a bowl. Using a fork, carefully remove the hot spaghetti squash strands from the hot shell and place in the bowl with the butter. Season with salt, pepper, and Parmesan cheese. Stir. Check the chicken. If you have a meat thermometer, the internal temperature of the chicken should be 165 degrees Fahrenheit. If you don’t have a meat thermometer, make sure the meat is no longer pink at the bone and the juices run clear. When the chicken is done (approximately 45 minutes to 1 hour after putting in in the preheated oven) remove the skin and take the chicken off the bone. Serve with spaghetti squash and sugar snap peas. Have with a glass of water.
Former Browniemaker 