Baked Spaghetti Squash & Chicken Thighs

Baked Spaghetti Squash and Chicken Thighs with a side of Cucumber salad and Cantaloupe makes for a wonderful light Summer meal.  Squash and Cucumbers were harvested from the garden.

Bake the Spaghetti Squash and the Chicken Thighs in a pre-heated 375ºF oven for 45-60 minutes.  Ensure that the internal temperature of the Chicken Thighs measures 180ºF with a digital thermometer.

Fresh from the garden ... the season's first Spaghetti Squash.  At my local grocery store Spaghetti Squash goes for $1.29/lb which can quickly add up!!  It's hard to beat freshness like this.

Trim fat/excess skin from the Chicken Thighs and rub Extra Virgin Olive Oil and your favorite Chicken seasoning on/under the skin.  Wrap in plastic and refrigerate for 4-5 hours.

Halve the Spaghetti squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.  Rub Extra Virgin Olive Oil on the squash and season with salt & pepper.  Arrange squash in a 9x13-inch casserole dish, cut sides down.

Bake the Spaghetti Squash in a 375ºF oven until just tender, 45 to 60 minutes.  Rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti!

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