These Healthy Chicken Piccata Spaghetti Squash Boats are a playful, healthier spin on traditional chicken piccata. Tender chicken tossed in a light and fresh piccata sauce piled high into halves of roasted spaghetti squash, and topped with capers, freshly shaved parmesan, parsley and slices of lemon. Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Cook 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. Set aside until cool enough to handle. Use a fork to scrape strands from the skin of spaghetti squash. Set aside.
Meanwhile, cook the Chicken: Add cubed chicken, flour, measured salt and pepper to a large Ziploc bag or mixing bowl. Shake, or toss, to coat evenly.
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. (Do NOT over crowd the pan. Add 2 tablespoons of oil to pan for each batch of chicken). 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.
To make the Sauce: Return the skillet to stove, and reduce heat to medium. Melt 1 tablespoon of butter. Add the shallot and sauté until softened and light golden in color, about 30 seconds-1 minute. Add the garlic, measures salt and pepper. Cook until fragrant, about 30 seconds.
Add the wine to deglaze the pan, increase heat to medium high, and cook until reduced by about half, scraping up the browned bits from the bottom of the pan, about 4-5 minutes.
Add the chicken stock and lemon juice, cook until reduced by about half, 4-5 minutes. Remove skillet from heat and whisk in 3 tablespoons of butter, capers, and parsley until melted and sauce is velvety, about 1 minute. Taste and season with salt and pepper.
Add cooked chicken to the skillet. Toss to combine.
To serve: Divide chicken evenly among spaghetti squash ‘boats’. Evenly divide piccata sauce over chicken spaghetti squash boats.
Garnish with parmesan cheese, lemon slices and parsley. Enjoy!
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.