Sunday, February 19, 2012

Eggplant and Chicken Spaghetti Squash

 
Scottie and I met with an insurance agent yesterday to discuss life insurance plans. (Great fun for a Saturday afternoon)  We came to find out that in order to qualify we would need to undergo a health exam.  We nervously joked around with the agent for a bit about the type of tests we would be faced with and our current health as we thought about all the homemade pasta and sausage that we have been indulging in every Sunday for the last month.  When the agent finally left we realized we have 3 weeks to get into top shape or pay an extra two hundred a month for life insurance.   So here we go…tonight’s modified Sunday dinner, Eggplant and Chicken Spaghetti Squash 

One medium spaghetti squash
One medium onion
One can of cherry tomatoes
3 garlic cloves
One bunch of parsley
Organic chicken breast
One eggplant
Baby kale (Whole Foods
Extra Virgin Olive Oil
Dijon Mustard
One lemon
Spaghetti Squash


Spaghetti squash
Microwave spaghetti squash to soften it for four minutes.  Cut the spaghetti squash in half, remove and save the seeds and place it cut side up in baking dish.  Bake for 45 minutes. After 45 minutes remove from oven and pour out any liquid that has accumulated in the crevice.  Bake for another 15 minutes. Separate the seeds from the inner membrane and toast them with some salt on low heat. Using a fork, slowly break or separate the meat of the squash from the skin.  If you need a little bit of substance cook one fourth of a pound of whole wheat spaghetti which you can mix in with the squash. Make sure you undercook the pasta and save a cup of pasta cooking water.
Roasted Spaghetti Squash

Pulled Squash

Cherry Tomato and Eggplant Sauce
Sauté chopped onions and garlic in a large pot with olive oil.  Once the onions and garlic are caramelized, add cubed eggplant and sauté for 10 more minutes.  Season with salt and pepper and add one can of Cherry Tomatoes (I like San Marzano’s) Allow sauce to render down for 20 minutes.
Sauteed Onion, Garlic and Eggplant
Eggplant and Cherry Tomato Sauce

Lemon Garlic Grilled Chicken Breast
In the mean time, make a quick marinate for the chicken breast.  Combine one grated garlic clove, two tablespoons of chopped parsley, one tablespoon of Dijon mustard, the juice of one lemon, salt, pepper, red chili flakes  and one tablespoon of olive oil.  Add a couple of organic chicken breasts and allow them to sit in marinate for about thirty minutes.   

Grill the chicken breast for eight minutes on each side on high heat. Allow it to rest for about 10-15 minutes so that the juices don’t run. 

While the chicken is resting, toss the meat of the spaghetti squash, whole-wheat pasta with the rendered tomato sauce. Add some of the pasta water and allow the squash to absorb some of the liquid.  At the last minute, add a handful of baby kale, sliced chicken breast and a handful of chopped parsley. Finish with a little Pecorino Romano, the toasted squash seeds and a drizzle of high quality olive oil. 
 

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