Parmesan Lemon Baked Spaghetti Squash with Chicken

YOU WILL NEED

  • 1 medium spaghetti squash (about 2 1/2 pounds)
  • 1 tablespoon olive oil, plus more for baking the squash
  • 1 tablespoon butter
  • 1 1/4 pounds boneless, skinless chicken thighs
  • 1 lemon, halved
  • 2 ounces grated parmesan, pecorino or a mixture (about 3/4 cup)
  • 1/2 cup fresh parsley leaves and tender stems, chopped
  • Salt and fresh ground black pepper, to taste



DIRECTIONS

  1. Heat the oven to 375 degrees F and line a rimmed baking sheet (or large baking dish) with parchment paper.
  2. Using a heavy chef’s knife cut squash in half lengthwise — see the notes section for how to do this safely. Remove the seeds and discard. Lightly drizzle the cut side of each squash half with olive oil, and then season with salt and pepper. Place cut-side-down onto the baking sheet and bake 40 to 50 minutes until it is soft and easily pierced with a knife.
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