Ingredients
Carrots:
1 1/2 cups (3 Carrots) chopped Carrots
3 Tbsp. chopped Shallot
1 Tbsp. (1 large clove or 2 small cloves) chopped Garlic
2 Tbsp. Butter
1/8 tsp. Red Pepper Flakes
3/4 tsp. Cumin
1/2 tsp. Coriander
Salt
Pepper
Garlic Powder
1 1/2 cup Chicken Stock
Squash:
1/2 Butternut Squash
1/2 Tbsp. Olive Oil
Salt
Pepper
Kale:
2 large Kale Leaves
3/4 tsp. Red Wine Vinegar
3/4 tsp. Honey
1 Tbsp. Olive Oil
1 Tbsp. chopped Shallot
Chicken:
2 bone in, skin on chicken breasts
1 Tbsp. Olive Oil
2 Tbsp. Chicken Stock
2 Tbsp. pumpkin seeds
❃❃Serves 2❃❃
Preparation
Preheat oven to 450, line a baking sheet with foil and spray with non-stick cooking spray.
Cut spaghetti squash in half and remove seeds.
Chop carrots, shallots, garlic and kale leaves. Set aside.
Sprinkle chicken with pinch of salt, pepper and garlic powder on each side.
Toast pumpkin seeds over medium high heat in a dry pan and set aside.
Spaghetti Squash
Spread ½ Tbsp. olive oil and a pinch of salt and pepper on the squash and place face down on a baking sheet. Bake for approximately 45 minutes or until soft and easily pulled with a fork.
Cooking Chicken
Add 1 Tbsp. olive oil to an oven safe sauté pan. Heat oil on medium high heat until oil is hot and add chicken skin side down. Sear chicken until skin side is well browned. Turn chicken and put into the oven with the spaghetti squash to finish cooking for about another 15 minutes or until juices run clear.
Remove chicken from pan and let rest under foil. Put sauté pan back on high heat and add 2 Tbsp. chicken stock and scrape bottom of pan. Once the stock is reduced by ½, turn heat off and add shredded spaghetti squash into the sauce until coated.
Cook Carrots
Add 2 Tbsp. butter to a sauce pan, over medium-high heat, with shallot, garlic, carrots, coriander, red pepper flakes, pinch of salt and pepper, ½ tsp. coriander and ½ tsp. cumin. Cook until onions and carrots begin to soften. Add 1 cup chicken stock and simmer on medium for about 20 minutes until carrots are soft.
Add to a blender with another ½ cup chicken stock. Once blended add back to saucepan with the other ¼ tsp cumin. Stir and keep warm on the lowest setting.
Cook Kale
Add 1 Tbsp. olive oil to a saucepan or skillet with 1 Tbsp. chopped shallot and the chopped kale. Start to soften and wilt the kale. Add the vinegar and honey and adjust to lowest setting to keep warm.
Assembly
Coat bottom of a plate with ½ of the carrot puree, add a couple dollops of spaghetti squash, top with one of the chicken breasts, add a small amount of greens around the plate in three or four places and sprinkle with toasted pumpkin seeds. Serve immediately.