Chef’s Notes: The lady at the farmer’s market offered me six should-have-been used-yesterday tomatoes for $1. The chive plant was taking over the kitchen and scaring the other herbs. I had some leftover spaghetti squash. I was craving spaghetti-and-meatballs. The result? This recipe that was so yummy I wished I’d made enough to eat it all week!
Veggie Chicken Parm
1 spaghetti squash
4 boneless chicken breasts, sliced
2 large ripe tomatoes
2T. olive oil
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1 T. minced garlic
1 C. fresh mushrooms, sliced
1/2 tsp. salt
1 T. fresh garlic chives
1 T. fresh basil
1/4 fresh grated Parmesan
Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise; place cut side down on baking sheet and place in oven. Cook for one hour. Meanwhile, continue with the rest of the recipe.
When squash is half done cooking, place olive oil in saucepan, and add peppers, onions, garlic, and mushrooms. Saute for about 5 minutes.
At this point, place chicken breast slices on baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Bake for 20 minutes.
After the chicken is in the oven, add tomatoes and salt to sauteed vegetables. Turn heat up to high and cook for about 10 minutes, until tomatoes have cooked down and thickened slightly. Add herbs. Cover and simmer for 10 minutes, stirring occasionally.
When the squash is done cooking, remove seeds and scrape out the flesh with a fork.
To assemble, place squash on plate. Arrange chicken breasts on squash. Cover with tomato mixture. Sprinkle with cheese.