I should really have named my blog “The One Who is Obsessed with Goat Cheese, Bacon and Spaghetti Squash” because that’s really more to the point. I sure hope you’re not getting tired of all this spaghetti squash business, ’cause, yes, there’s even more where this came from! For now, I’m going to write up what we had the other night.
Do you ever buy those rotisserie chickens from Costco? They’re preservative free, sugar free and only $5! I love them. There are many nights where I just need to throw together a basic dinner of roasted chicken with steamed veggies and these rotisserie chickens make that very easy to do. I am in third-grade science fair project hell at the moment, so I’ve fallen behind on many things, including this blog. Thankfully, out of the haze of science comes this yummy (and easy!) “pasta” dinner… and I finally have a minute to share it with you.
1 roasted (or rotisserie) chicken, leg and thigh meat only (should yield about 2 cups)
2 TBSP coconut oil or ghee
2 sprigs of fresh rosemary (yields about 2 tsp)
2 cloves garlic, finely minced
zest of one lemon (about 1 TBSP)
pinch of kosher salt
1/2 roasted spaghetti squash
Roast the spaghetti squash in a 400 degree oven for 40 minutes. Simply split the squash lengthwise, clean out the guts with a spoon and roast cut-side down. When done, flip cut-side up and allow to cool a bit before handling. To harvest the strands, scrape with the grain using a fork. Comes out perfect!
While the squash roasts (or if you’re using leftovers just jump to this step), trim the meat from the legs and thighs of a roasted chicken. I leave the skin on, but do what suits you. Set this aside. Grab the lemon, garlic and fresh rosemary. Use a microplane to harvest perfect lemon zest and mince the garlic and rosemary, then combine in a small bowl. Isn’t it pretty?
Heat a pan to medium-high and melt a couple tablespoons of coconut oil or ghee. Sauté the chicken in the oil just to warm through. Add the squash, a pinch of kosher salt and toss to combine. The garlic-rosemary-lemon blend goes in next. Give it a quick toss to evenly distribute and you’re ready to serve.
We ate this hot, but I could see it as a light summer time “pasta salad” too. It would also be great with prawns or without meat to accompany fish as a side dish.