Chicken Spaghetti Squash Skillet with Montmorency Tart Cherries
Total Time: 55 Minutes
Prep: 5 Minutes
Cook: 50 Minutes
Yield: 4 Servings
- 1 large spaghetti squash
- 2 teaspoons olive oil
- Salt and freshly ground pepper to taste
- 2 tablespoons minced garlic
- 1 pound raw chicken breast
- 2 cups chopped packed swiss chard or kale
- ½ cup dried Montmorency tart cherries
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 3 tablespoons sliced almonds
Preheat oven to 425 degrees F and line baking sheet with parchment paper. Slice spaghetti squash in half lengthwise and remove seeds.
Drizzle inside of squash with olive oil and season with salt and freshly ground pepper; arrange squash cut side down and place in oven for 35-45 minutes until golden and roasted. Allow cooling; using a fork scrape out spaghetti strands from squash shell.
While squash is roasting, prepare chicken. In a large cast iron skillet, melt butter over medium heat and add garlic and chicken breast. Season chicken with salt and pepper. Allow chicken breast to cook without moving so that a crust forms. Once crust forms and is cooked halfway through, flip to other side and cook until juices run clear. Remove chicken from pan once it’s cooked.
Stir in swiss chard and dried tart cherries, and cook for a few minutes to wilt chard and moisten tart cherries.
Remove skillet from heat and stir in spaghetti squash, cheese, and top with chicken and almonds.
Recipe courtesy of Kristina LaRue, loveandzest.com