Ingredients

The following ingredients have 4 Servings
  • 1 Spaghetti Squash (cut in half lengthwise and seeded )
  • 3 tbsp Olive Oil (divided )
  • 4 Chicken Breasts (boneless and skinless)
  • 3 Garlic Cloves (finely minced)
  • 2 tsp Cajun Seasoning
  • 1/3 cup Chicken Stock
  • 1/4 cup Unsalted Butter
  • 2 tsp Fresh Sage (chopped )
  • 1 tsp Fresh Thyme (chopped)
  • 1 tsp Fresh Rosemary (chopped)
  • Salt and Pepper to taste

Instruction

  • Heat oven to 400ºF.
  • Brush the cut sides of the squash with 2 tablespoons of olive oil.
  • Place the squash cut sides down, on a baking sheet.
  • Bake 30 to 35 minutes or until tender.
  • While your spaghetti squash is cooking, season the chicken breasts with cajun seasoning.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Add the chicken and cook until done, about 6 minutes per side.
  • Transfer the chicken from the skillet onto a plate and set aside.
  • In the same skillet on medium heat melt half the butter.
  • Add the garlic and sage and cook for about a minute stirring constantly.
  • Pour in the chicken broth and stir scraping up any browned bits that might be on the bottom of the pan.
  • Add the remaining butter to the skillet along with the thyme and the rosemary.