Spaghetti Squash with Chicken, Pears and Parmesan

This recipe when I first looked at it, sounded like an odd combination of foods.  Ted and I have learned over the past year that we need to be open to trying things.    Boy, I can tell you, I am so glad we are because this was absolutely delicious.   The pear cooked up so nice, it just went so well with the sage and chicken.    You really cannot judge a recipe by it title, this was a keeper!

Serves 4

  • 3 lb spaghetti squash, quartered and seeded
  • 1 tsp olive oil
  • 1 lb boneless, skinless chicken breasts, trimmed and cut into ½-inch-thick strips
  • 1 Bosc pear, cored and sliced ¼ inch thick (TIP: To prevent sliced pear from browning, place in a bowl of cold water; drain when ready to use.)
  • 1 tsp dried sage
  • 2 tbsp minced fresh chives
  • 3 oz shaved Parmesan cheese
  1. Preheat oven to 375°F. Place squash cut side up on a foil-lined, rimmed baking sheet. Add ¼ inch water to sheet. Bake until edges are golden brown and squash is easily pierced with the tip of a sharp knife, about 35 minutes. Set aside until just cool enough to handle.
  2. In a large nonstick skillet, heat oil on medium. Add chicken and cook for 2 minutes. Flip chicken and add pear and sage. Sauté, stirring occasionally, until chicken is cooked through, about 5 minutes. Transfer chicken, pears and pan drippings to a large bowl.
  3. With 2 forks, scrape stringy squash flesh from skin, separating into strands. Add squash flesh to bowl with chicken mixture. Add chives and toss to combine. To serve, top with cheese.
Nutrition Information
Serving size: 10 oz chicken-squash mixture and ¾ oz cheese – Calories: 349 – Fat: 10 g – Saturated fat: 4 g – Polyunsaturated fat: 1 g – Carbohydrates: 32 g – Sugar: 5 g – Sodium: 460 mg – Fiber: 2 g – Protein: 36 g – Cholesterol: 81 mg

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