Last week was my son Peter’s birthday. If you’ve been reading my blog for a while, you know that he takes all these gorgeous food photos. Happy birthday, Peter!
To celebrate his birthday, the whole family went to a Classic Albums Live performance of The Beatles’ Abbey Road. Any Beatles fans out there? It was a fun night, the musicians were impressive, and I definitely recommend checking out one of these shows if one ever comes to your town. I love that my kids enjoy listening to the same music I grew up with.
We actually went to the show a few days before Peter’s actual birthday which meant that I was able to make an extra-special birthday dinner. A new recipe that we had never had before! Garlicky chicken with fresh basil and olives covered in homemade tomato sauce and served over spaghetti squash.
This is a very easy dish to put together: there’s only a little prep required, and then the squash bakes in the oven while the tomatoes simmer. In a little more than an hour, you’ll be serving up one yummy gluten-free and paleo meal.
Have you ever had spaghetti squash before? It is a wonderful, healthy pasta substitute. If you close your eyes, you’ll think you’re eating angel hair pasta. In my previous post this week, I showed step-by-step how to cook it. The toughest part will be cutting it in half. Click here if you’d like to see how.
While the squash bakes in the oven, prepare the chicken. I recommend pounding each chicken breast with a meet tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender. Then brown your chicken in oil. Transfer it to a plate, cover it and set aside while you start your sauce. Add diced tomatoes to the oil in the pan where you cooked the chicken. Bring to a boil and turn down to simmer for half an hour. The tomatoes will break down as they simmer. As you stir the sauce, you can crush the tomatoes with a fork.
Next, add your butter and five cloves of diced garlic. Yes, that’s why it’s called garlicky chicken. 🙂 Add the chicken back into the pan to heat through. Top with your fresh basil and olives.
Just look at that sweet tomato sauce. These pictures are making me hungry all over again. Really, this dish is as good as it looks. No, actually, that’s not quite true. It’s even better.
Finally, your squash should be done and cool enough to handle. Scrape the spaghetti like strands from your squash and divide onto individual plates. Top each pile of spaghetti squash with a chicken breast and your flavorful tomato sauce.
Garlicky chicken over spaghetti squash is an excellent choice for birthday celebrations or whenever you want a special, scrumptious meal. Paired with spaghetti squash, it brings the lovely taste of fall to your table. Enjoy, friends!
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- 1 pound
thin sliced chicken breast - salt
- pepper
- ¼ cup extra-virgin olive oil
- 6
roma plum tomatoes, diced - 5 cloves garlic, minced
- one handful fresh basil, chopped
- olives
- ¼ cup butter
- 1 spaghetti squash
- Preheat your oven to 375°F.
- Cut you squash in half, remove seeds and strings with a spoon and brush the insides generously with olive oil. Bake face down in a baking dish for 45 minutes - 1 hour.
- Meanwhile, cover and pound chicken breasts with a meat tenderizer. Then sprinkle with salt and pepper.
- Heat oil in a large skillet
Add the chicken and brown about 3 minutes on each side. Turn off the flame. Remove chicken to a plate, cover and set aside. - Then add the diced tomatoes to the oil in the skillet, bring to a boil and simmer about 30 minutes. The tomatoes will break down as they simmer. Stir occasionally, crushing the tomatoes with a fork.
- Add garlic and butter and stir.
- Add the chicken back in stir and heat through.
Finally stir in the basil and olives. - By now your squash should be done and cool enough to handle. Scrape the
spaghetti like strands from your squash and divide onto individual plates. Top with chicken and sauce. - Serve immediately.
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Alice Gerard says
Mmm, that looks good. There is definitely no such thing as too much garlic!
Jim Bauer says
Too much garlic? You are absolutely right. There is no such thing. Never enough might be the better assessment. lol
Barbara says
Hey guys, My sentiments exactly. ❤ garlic.
Jim Bauer says
I am DEFINITELY saving this one. I don’t have any “health issues” to worry about. But nonetheless this dish looks absolutely delicious and I think I need to add it to my repertoire. My sister makes a mean spaghetti with spaghetti squash, and even makes a fantastic tater tot with cauliflower. These kinds of dishes may be made for certain people in mind, but I think would do well for anyone who just simply likes good food.
Barbara says
Right Jim, Healthy real food is the best for everyone. It sounds like your sister is a quite a cook.
K. Lee Banks says
That looks SO good! I’ve still never tried “veggie” spaghetti, but it might be worth it. Thanks for sharing.
Barbara says
Hi K.Lee, The best thing about spaghetti squash is that you can top it with whatever favorite sauce you like.
Kaila (GF Life 24/7) says
Yum! I love spaghetti squash. I actually just put a Cincinnatti chili recipe over it a few years back. I love the intense garlic flavor in this dish. Great to find you on IG! Hope you have a wonderful weekend!
Barbara says
Looking forward to following you on IG, too. Thanks for taking the time to stop by and leave me this note. 🙂
Francene Stanley says
I read your recipe for how to make spaghetti squash the other day. My husband and I looked for squash in the shop here in England. All we could find was pumpkin or marrow (large courgette). I’m not too hopeful about using either one. Anyway, this recipe with the chicken served with a sauce over the ribbons of squash looks good.
Barbara says
Oh no, Francene. 🙁 No, there is no other squash like spaghetti squash that produces spaghetti like strands when cooked.
Anne says
I found these tips for British solutions to the lack of Spaghetti sauce: http://www.marksdailyapple.com/forum/thread52581.html I hope this helps, Francene!
Anne says
Do you take the squash out of oven and set aside, once it is done – and *then* start on the chicken and sauce? (So that the squash cools down a bit over those last 20 minutes)? If so, you may want to add that as a step before the cover the chicken and pound with the meat tenderizer part.
Barbara says
Hi Anne, I found that while the squash was cooking I was able to concentrate on the chicken and the sauce. It takes time to prep and cook the chicken and then the sauce. The squash was finished and cooled down enough to handle by the time the chicken and sauce were ready. 🙂
Kaila (GF Life 24/7) says
Happy Belated Birthday to Peter! What an amazing meal, I love the rich flavors! I’m a big fan of spaghetti squash. In fact, I put my Cincinnati Chili on top of it. All of your tips throughout the blog post are super helpful. I’m so grateful to have found you through Gluten Free Fridays!
Barbara says
Yay, another spaghetti squash fan. It’s such fun to eat. And thank you for the birthday wishes, too.
Sarah says
Happy birthday to Peter! It sounds like he had a lovely birthday and a lovely birthday meal! This spaghetti squash sounds and looks amazing!
Barbara says
Thank you, Sarah. Peter had a great birthday. We all enjoyed it. 🙂 And the spaghetti squash is a big favorite here.
Emily @ Recipes to Nourish says
This looks delicious! Love garlicky chicken + spaghetti squash is so much fun. Thanks for sharing this with us at Savoring Saturdays linky party. Hope you’ll join us again this Friday. 🙂
Barbara says
Hi Emily, How sweet. Thank you.
Raia says
Delicious! Thanks so much for sharing it at Savoring Saturdays, I’m going to be featuring it at this weekend’s party!
Barbara says
Thanks, Raia. I really appreciate that. Hugs ❤
Michelle @ A Dish of Daily Life says
I haven’t tried spaghetti squash as a pasta substitute but your recipe looks phenomenal! I think we’ll be trying it soon! You had me at garlic! Happy Birthday to Peter!
Barbara says
Ha ha Thanks, Michele. I hope you love it.
GiGi Eats says
Spaghetti squash used to be a huge staple in my life, but I haven’t had it in EONS… I need to change this, ASAP!
Easy Peasy Life Matters says
This looks and sounds divine! Thanks so much for sharing on the Healthy Living Link Party! We hope to see you back soon 🙂
Avi says
This is so yummy and simple I’m making it for Christmas dinner! Is there a reason for chopping squash in half first? I usually just bake them whole and cut them open when soft
Barbara says
I’m so glad you enjoyed this for Christmas dinner. It’s one of my favorites, too.
I like to cut the squash and get it all roasted up with olive oil. If baking your squash whole works for you, great. Spaghetti squash is delicious.
Hope you’re having a fantastic start to 2018.