Preheat oven to 350 degrees F. Cut spaghetti squash in half. Scoop out and discard seeds. Place cut sides down in 9×13″ glass baking dish. Fill dish with 1/2″ water. Bake for 45 minutes. Pour tomato sauce into a small saucepan. Add garlic powder, oregano, 1/2 tsp basil, cayenne pepper, and balsamic vinegar to the sauce. Bring to a boil over medium heat, stirring occasionally. Turn heat down to medium-low, cover for 30-35 min. (Until the rest of the dish is done.) Ten minutes before the spaghetti squash comes out of the oven, heat 1 tsp. olive oil in a large nonstick pan over medium-high heat. Add zucchini, 1/8 tsp. freshly ground black pepper, 1/2 tsp. minced garlic, & 1/4 tsp. salt. Saute for 4 minutes or until beginning to brown and become tender. Remove from pan and keep warm. Add remaining 1 tsp. olive oil to pan. Add chicken cutlets, sprinkling them with 1/8 tsp. salt and 1/4 tsp. freshly ground black pepper. Saute 4 min. on each side until browned and cooked through. Remove from pan and keep warm. Remove spaghetti squash from oven. Shred with fork. Once chicken has been removed from the nonstick pan, add butter and remaining 1/2 tsp. minced garlic to pan. Saute 30 seconds until butter is melted. Add shredded spaghetti squash, remaining 1/2 tsp. basil, and 1/4 tsp. salt. Toss well and saute 2 minutes. Divide the spaghetti squash between 4 dinner plates. Top each with 1/4 c. tomato sauce. (Reserve remaining sauce for another use.) Divide zucchini evenly between 4 plates. Slice chicken into 1/4″ thin strips and divide evenly between 4 plates. Top each plate with 1 T. Parmesan cheese. Enjoy!!!
Brandy Long, Saltillo
Finalist – Winter Squash/Pumpkin
2006 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest