Step By Step Instructions:

Spaghetti Squash Chicken Piccata

→Skip instructions, I’m a pro!

If you love this time of year, + squash, + chicken piccata, then you are going to absolutely fall in love with my new recipe 🙂 

Prepping the Squash: Set oven to 400 F

1. Take the spaghetti squash and place on top of a cutting board. Using a sharp knife, slice off both ends, and cut the squash in half horizontally (discard the ends) 

2. Using a spoon, scoop out the guts, aka seeds, and discard. Place both halves back on the cutting board and drizzle with EVOO, salt, fresh ground pepper, dried parsley flakes, and onion powder. I used a food brush to spread EVOO evenly on squash, optional. (Really, you can use any seasoning you like or prefer!) 

Place the squash skin side up on a foil lined baking sheet, and roast in oven for about an hour (Don’t forget to set a timer!) 

3. Put the clean boneless skinless chicken breasts onto the same cutting board, and cube them into smallish chunks. Scrape the chicken into a small glass dish using a rubber spatula and coat with your flour, salt, fresh ground pepper, and red pepper flakes. (Note: Do not use all the flour at once. You can always add more but you cannot take away, use as needed.) 

4. Warm your dutch oven or deep pot on a medium high burner, and add a drizzle of EVOO, once oil has had time to warm up, add in your chicken, stir and cook until pink is gone, and chicken temps to 165 F

5. While the squash and chicken are cooking, prep all other ingredients, aka Mise en Place. (Chop all veggies, measure liquid ingredients, use lemon juicer for fresh juice, etc.)

*Here are some tips on Mise en Place from one of my kitchen heroes, Julia Child. *

6. Pierce the squash with a fork and when tender, remove from your oven and let cool

7. When chicken is done, take your tongs and remove the chicken to a plate and set aside. Turn the same burner down to medium heat and place the same pot back on the burner. Melt 2T of butter in the pot and add in your diced red onion. After a couple of minutes add in your minced garlic and stir

(Note: Use your wooden spoon to scrape down the sides and bottom of the pot as there will be some bits of cooked flour on there from the chicken.)

8. After mixing the onion and garlic together in the pot, add in some salt, fresh ground pepper, and the wine. Increase the heat to medium high as you want to reduce the wine by half. After wine has reduced, add in the chicken stock, turn the heat back down to medium, and let cook for about 5 minutes 

9. Remove the pot from the heat and turn the burner off. Cut in 3T of butter and whisk until melted. Add in your capers and fresh chopped parsley and mix well. Take your plate of chicken and add that into the onion mixture stirring until everything is mixed well

Note: Make sure to allow your squash to cool a little before fluffing and filling and rebaking

10. Using a fork, fluff out the inside and sides of the squash. (It will look like spaghetti.)

At this point you can remove a tiny bit of flesh from each squash to create more room for the chicken mixture. (If you do this just discard or, you can save it and eat it later, it’s tasty!!) 

11. Fill each squash half with heaping spoonfuls of Chicken Piccata mixture, top with a dash of parm cheese if desired, bake in oven for 10-15 minutes, remove and enjoy! 

Topping options for Spaghetti Squash Chicken Piccata: 

  • Parmesan Cheese 
  • Fresh Chopped Parsley
  • Red Pepper Flakes 
  • Anything you want, it’s your world 🙂 

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this amazing Spaghetti Squash Chicken Piccata 🙂

Don’t need step by step instructions?

Here is what you do:


INGREDIENTS:

  • 1 Spaghetti Squash, Halved, Seeds and Ends Removed 
  • EVOO 
  • Salt 
  • Fresh Cracked Pepper 
  • Dried Parsley Flakes, Dash 
  • Onion Powder, Dash 
  • 2 Boneless, Skinless Chicken Breasts, Cubed 
  • 1/2 Cup Flour 
  • Red Pepper Flakes 
  • Half Medium Red Onion, Diced 
  • 4 Medium Sized Garlic Cloves, Minced 
  • 5 T Butter, Divided 
  • 1 Cup Dry White Wine 
  • 1 Cup Chicken Stock 
  • 3/4 Cup Capers 
  • Handful Fresh Chopped Parsley 

Optional Toppings: 

  • Parmesan Cheese 
  • Fresh Chopped Parsley 
  • Red Pepper Flakes 
  • Anything you want, it’s your world 🙂 

DIRECTIONS:

1. Take the spaghetti squash and place on top of a cutting board. Using a sharp knife, slice off both ends, and cut the squash in half horizontally (discard the ends) 

2. Using a spoon, scoop out the guts, aka seeds, and discard. Place both halves back on the cutting board and drizzle with EVOO, salt, fresh ground pepper, dried parsley flakes, and onion powder. I used a food brush to spread EVOO evenly on squash, optional. (Really, you can use any seasoning you like or prefer!) 

Place the squash skin side up on a foil lined baking sheet, and roast in oven for about an hour (Don’t forget to set a timer!) 

3. Put the clean boneless skinless chicken breasts onto the same cutting board, and cube them into smallish chunks. Scrape the chicken into a small glass dish using a rubber spatula, and coat with your flour, salt, fresh ground pepper, and red pepper flakes. (Note: Do not use all the flour at once. You can always add more but you cannot take away, use as needed.) 

4. Warm your dutch oven or deep pot on a medium high burner, and add a drizzle EVOO, once oil has had time to warm up, add in your chicken, stir and cook until pink is gone, and chicken temps to 165 F

5. While the squash and chicken are cooking, prep all other ingredients, aka Mise en Place. (Chop all veggies, measure liquid ingredients, use lemon juicer for fresh juice, etc.)

6. Pierce the squash with a fork and when tender, remove from your oven and let cool. When chicken is done, take your tongs and remove the chicken to a plate and set aside. Turn the same burner down to medium heat and place the same pot back on the burner. Melt 2T of butter in the pot and add in your diced red onion. After a couple of minutes add in your minced garlic and stir 

7. After mixing the onion and garlic together in the pot, add in some salt, fresh ground pepper, and the wine. Increase the heat to medium high as you want to reduce the wine by half. After wine has reduced, add in the chicken stock, turn the heat back down to medium, and let cook for about 5 minutes 

8. Remove the pot from the heat and turn the burner off. Cut in 3T of butter and whisk until melted. Add in your capers and fresh chopped parsley and mix well. Take your plate of chicken and add that into the onion mixture stirring until everything is mixed well

9. Using a fork, fluff out the inside and sides of the squash. (It will look like spaghetti.)

At this point you can remove a tiny bit of flesh from each squash to create more room for the chicken mixture. (If you do this just discard or, you can save it and eat it later, it’s tasty!!) 

10. Fill each squash half with heaping spoonfuls of Chicken Piccata mixture, top with a dash of parm cheese if desired, bake in oven for 10-15 minutes, remove and enjoy! 

Optional Toppings: 

  • Parmesan Cheese 
  • Fresh Chopped Parsley 
  • Red Pepper Flakes 
  • Anything you want, it’s your world 🙂 

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this Spaghetti Squash Chicken Piccata 🙂