Recipe: Browned Butter Spaghetti Squash with Breaded Chicken and Garlic Greens

Author: Allie, Customer Happiness Manager

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Makes: 4 Servings

Yay for squash season! One of my favorites is the spaghetti squash because it’s so versatile and it’s an awesome substitute for pasta! I wanted to make a recipe with cozy fall flavors, so I incorporated browned butter, fried sage leaves, toasted pecans, and aromatic garlic greens. The gluten-free breaded chicken on top perfectly rounds out this meal.

• 1 medium to large spaghetti squash
• 2 tbsp Hamama extra virgin olive oil, divided
• 2 chicken breasts, thin slice or butterflied
• 2-3 tbsp butter
• 8-10 sage leaves
• Salt, to taste
• Pepper, to taste
• Italian seasoning, to taste
• 1 clove garlic, minced
• 1 cup dry bread crumbs (I use gluten-free panko)
• ⅔ cup grated Parmesan cheese
• Zest of 1 lemon, divided
• ⅓ cup pecans, toasted (can sub other nuts such as walnuts or almonds)
• Hamama Garlic Greens

1. Preheat the oven to 400°F.
2. Prepare the spaghetti squash:
1. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive or coconut oil and season with salt, pepper, italian seasonings, and garlic powder.
2. Place the spaghetti squash cut side down on a baking sheet lined with parchment paper. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still slightly firm. The time will vary depending on the size of your squash.
3. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the inside of the squash to resemble spaghetti.
3. While the spaghetti squash starts baking, prepare your chicken:
1. Bread your thinly sliced chicken breasts (you can also just butterfly regular chicken breasts).
2. Set one bowl out with olive oil, minced garlic, and ½ the lemon zest.
3. Fill another bowl with your breadcrumbs of choice, parmesan cheese, seasoning, salt and pepper. Stir in the remaining lemon zest.
4. Dredge each piece of chicken in the olive oil mixture (making sure to get all of the lemon zest and mince) then coat both sides in the breadcrumb mixture. Do this one-by-one until all of your chicken is breaded.
5. Place on a baking sheet with parchment paper and bake at 400 degrees alongside the squash until fully cooked, about 15 minute. You can flip the chicken halfway through for an even crunchy coating. If desired you can set the oven to high broil at the end for just a minute or so to create more of a golden brown coating.
4. While both the squash and chicken are baking, brown your butter , fry your sage leaves, and toast your pecans.
1. Place butter in a pan on medium heat.
2. Place 8-10 (or however many you’d like!) sage leaves in the pan with the melted butter. Cook until butter is browned (caramel in color, foamy, and nutty). Set aside.
3. In another small pan, toast up your pecans (or nut of choice) until fragrant and darker in color.
5. Assemble your plate! Toss the spaghetti squash in the browned butter and sage. Place a portion on a plate and top with a piece of breaded chicken (I like to slice mine into strips first!). Finish with Hamama garlic greens and toasted pecans. You can add more parmesan cheese on top too!
6. ENJOY!