Chicken Piccata Squashta

  • 1 (apprx. 3lb) whole spaghetti squash
  • 1 lb chicken breast
  • 3 tablespoons capers
  • 2 tablespoons lemon juice
  • salt and butter spray to taste

Preheat oven to 350 degrees.  Cut squash in half lengthwise and place in a baking pan, skin side up.  Cook for 40-45 minutes or until tender.

Boil chicken until fully cooked, 15-20 minutes.  Remove from water, allow chicken to cool slightly, and cut into bite-sized pieces.  Combine chicken, lemon juice, and capers in a small skillet or sauce pan and cook over medium heat for 10 minutes to allow flavors to combine.  Remove from heat and set aside.

Once the squash is cooked, handle carefully as it will be extremely hot.  Using a fork, scrape the inside of the squash to remove the flesh.  The squash will look like pasta, and should come out relatively easily.  Split squash into two servings, lightly salt and spray with buttery spray, and top with half of the chicken mixture.

Eat quickly… the squash cools very quickly once removed from skin.  Makes two servings, 5 points per serving.


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