Description
All the things you need on a busy weeknight… garlic butter chicken spaghetti squash skillet with kale, tart cherries, and cheese baked in the cast iron.
Scale
Ingredients
- 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 tart cherries
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 3 tablespoons sliced almonds
Instructions
- 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 to cool; 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.