These Chicken Spaghetti Squash Boats are a delicious, healthier twist on a traditional piccata recipes. Featuring silky strands of spaghetti squash with chicken breasts, capers, parmesan cheese, and lemon tossed in a buttery piccata sauce. Piled high in squash halves and served boat style, this is a low carb dinner EVERYONE will love!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Roast the Spaghetti Squash: Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper for easy clean up. Drizzle, or use a pastry brush to apply, 1 tablespoon extra-virgin olive oil to the flesh (insides) of the spaghetti squash. Season liberally with salt and pepper. Transfer squash to prepared baking sheet, cut side down. Roast in the oven until easily pierced with a fork and cook through, about 45 minutes. Slightly cool, then scrape: Set aside until cool enough to handle. Use a fork to scrape strands from the skin of spaghetti squash. Set aside.
Meanwhile, season the Chicken: Add cubed chicken, flour, 1/4 teaspoon salt and 1/8 teaspoon black pepper to a large resealable bag or mixing bowl. Shake, or toss, to evenly coat the chicken in the flour mixture..
Then, cook the chicken in batches: Place a large non-stick skillet over medium high heat, add 2 tablespoons of olive oil. When oil is warmed, use tongs to remove flour coated chicken from bag, shaking off excess flour, and add to sauté pan, in batches if necessary. Cook, stirring occasionally, until browned and cooked throughout, about 5-8 minutes (depending how big you diced your chicken). Remove chicken to a plate and set aside.(Note: Do NOT over crowd the pan. Add 2 tablespoons of oil to pan for each batch of chicken).
Make the sauce: Return the skillet to stove, and reduce heat to medium. Melt 1 tablespoon of butter. Add the shallot and sauté, stirring often, until softened and light golden in color, about 30 seconds to 1 minute. Add the garlic along with the measures salt and pepper. Cook, stirring, until fragrant, about 30 seconds.Deglaze sauce: Add the wine to deglaze the pan, increase heat to medium high and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer the sauce until reduced by about half, around 4-5 minutes.Add the chicken stock and lemon juice, cook until reduced by about half, 4-5 minutes.
Remove skillet from heat. Immediately add 3 tablespoons of butter to the pan. Whisk until the butter is fully melted. Then, add the capers, parsley and cooked chicken to the sauce. Toss well to coat the chicken in the butter sauce. Taste and adjust for seasoning and flavor by adding more salt, pepper or lemon juice.
To serve: Divide chicken evenly among spaghetti squash halves. Evenly divide the piccata sauce over the spaghetti squash boat with chicken. Garnish with parmesan cheese, lemon slices and parsley. Enjoy!
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Notes
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.