Shame on me for not having some green veggies on this plate, but damnit! I was worn out after cooking my first whole chicken and first spaghetti squash in one day. It was kind of stressful because I didn’t really know what I was doing. But I will save you that headache and tell you below exactly how to make these two things together, pretty much stress free. Cool, right? This recipe makes enough for probably about six people. But because we are only two people, we will be eating this again as leftovers tomorrow! 🙂
- 1 Spaghetti Squash
- 1 Whole Young Chicken (usually about 4-6lbs)
- 2 Lemons
- 2 Cloves garlic
- Oregano (fresh or dried)
- Salt & Pepper
- Extra Virgin Olive Oil
- Pesto (or other herbs/spices for the squash)
2. Zest two lemons (that means take a cheese grater to the lemons’ skin)
3. Dice two cloves of garlic
4. Combine lemon zest, salt, pepper, garlic, and oregano with some olive oil. Exact amounts really don’t matter here.
5. When the oven is heated up, pop your whole squash in on a pan. That easy.
6. Get your chicken out of the fridge and stick your hand up his butt to pull out all the giblets (if your chicken has them still). Mine did, and it was pretty gross. But I just kept telling myself that at least I didn’t have to chop this chicken’s head off and feather it, so I should be happy to remove gizzards! That mostly worked.
8. Place chicken breast side down into a big pot with about an inch or two of water in it. Bring water to a boil.
9. When the water is boiling, put a lid on the pot and turn the stove down to just above simmer. I think this is called parboiling… The idea is that the steam is most of what’s doing the cooking. I think.
10. Simmer the chicken with the lid on for about 50 mintues. After 50 minutes, it should be done. If you want to double check though, stick a meat thermometer into his thigh (don’t touch bone) and it should read 165 degrees.
Now you can go take a break while your squash and chicken are cooking.
11. When your one hour is up for the squash, just take it out of the oven and sit it on the counter or your cutting board or whatever. So long as you don’t cut into it, it will stay nice and warm for quite a while until your chicken is ready.
12. When the chicken is finished parboiling, maneuver it out of the tall pan and onto the same pan you used to bake the squash. Turn your oven up to 450 degrees now. We’re going to brown that chicken!
13. Smear that zesty olive oil rub you made earlier all over the chicken.
14. Pop the chicken back into the oven for another 15 or so minutes until you like the looks of the chicken. Remember, it’s already fully cooked, so this is just a personal preference thing now.
15. When you take the chicken out of the oven, set it aside. You’re supposed to let it “rest” for a good 10 minutes so that all the juices can settle. Or something like that.
16. While the chicken is resting, we’ll move on to the squash! Chop that thing in half, scoop out the seeds, and then rake out the spaghetti strips with a fork. Store whatever squash you don’t use right away in a ziplock in the fridge.
17. Mix the spaghetti squash strands with a little pesto (I cheated and used some grocery store in-a-bottle pesto). Or you can use whatever herbs and spices you want.
18. Time to carve that chicken! If you don’t know how, go look that up on Youtube. 🙂