I love this dish because not only is it healthy but it actually tastes amazing!
- Organic Chicken Breasts
- 1 Spaghetti Squash
- Cherry Plum Tomatoes
- 1/4 of a Red Onion
- 7-10 Garlic Cloves
- Fresh Basil
- Piave Cheese (to Grate Over Dish)
- Extra Virgin Olive Oil
- Spices: Celtic Gray Sea Salt, Fresh Cracked Pepper, Red Pepper Flakes, Oregano, Garlic Salt
- Preheat oven to 375 Degrees F. While the oven is heating, cut the spaghetti squash in half and remove all seeds (and weird stuff) from the middle. Put the two halves on a baking sheet and cook in the oven for 1 hour (seems long but trust me).
- While the squash is cooking prep all of your other ingredients. Add some garlic salt and oregano on to the raw chicken and let sit. Finely chop the red onion, tomatoes, basil and garlic. Add the tomatoes, red onion, half of the basil and half of the garlic into a bowl and mix it to create the bruschetta topping.
- Once the spaghetti squash is finished, use a fork to clear out the squash (creating the string like texture). Add all of the squash into a bowl, add some Celtic salt and cover with foil.
- Heat a large pan up with olive oil. Once it is hot, sear each side of your chicken breasts. Make sure you give them a nice dark/gold brown sear and don’t be afraid of the heat. (During this time turn your oven back to 350 degrees F).
- Once the chicken breasts are seared, place them on the baking sheet. Add as much mozzarella as you’d like to each breast. Then using a table spoon, top them with your bruschetta mix. Place in the oven and cook until the cheese has melted or roughly 10 minutes.
- During this time, add more oil into your large pan and cook the rest of the garlic until it is golden. Add in the spaghetti squash and whatever spices you desire. Then add in the rest of your tomatoes and basil and more oil (or even a little butter for taste) and stir.
- Once the chicken is done, scoop your spaghetti squash and add your chicken on top. Add more bruschetta if desired. Garnish with basil and Piave cheese. Enjoy!