Baked Spaghetti Squash and Chicken Thighs with a side of Cucumber salad and Cantaloupe makes for a wonderful light Summer meal. Squash and Cucumbers were harvested from the garden.
Bake the Spaghetti Squash and the Chicken Thighs in a pre-heated 375ºF oven for 45-60 minutes. Ensure that the internal temperature of the Chicken Thighs measures 180ºF with a digital thermometer.
Fresh from the garden ... the season's first Spaghetti Squash. At my local grocery store Spaghetti Squash goes for $1.29/lb which can quickly add up!! It's hard to beat freshness like this.
Trim fat/excess skin from the Chicken Thighs and rub Extra Virgin Olive Oil and your favorite Chicken seasoning on/under the skin. Wrap in plastic and refrigerate for 4-5 hours.
Halve the Spaghetti squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half. Rub Extra Virgin Olive Oil on the squash and season with salt & pepper. Arrange squash in a 9x13-inch casserole dish, cut sides down.
Bake the Spaghetti Squash in a 375ºF oven until just tender, 45 to 60 minutes. Rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti!
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