For the Mashed Spaghetti Squash
- 1 spaghetti squash, cut in half
- 1/ 4 cup grated parmesan
- 2 tablespoons butter
- 1 teaspoon cracked black pepper
For the Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1/ 4 cup olive oil
- 1/ 4 cup maple syrup
For the Green Beans
- 1 pound fresh green beans
- 1/ 2 cup slivered almonds
Preheat the oven to 375℉ and line a pan with parchment paper. Place the spaghetti squash halves onto the pan, upside down, and place in the oven. Roast for 40-60 minutes or until fork tender. Scoop the cooked spaghetti squash into a blender or food processor. Add parmesan, butter and cracked black pepper. Blend until smooth and creamy.
Meanwhile, season the chicken on each side with salt and pepper and drizzle chicken with maple syrup. Heat olive oil in a skillet over medium-high heat. Place chicken into the hot pan and sear for about 2-3 minutes on each side, or until completely cooked through.
To prepare the green beans, begin with toasting the almonds in a hot pan on the stove over medium heat. Mix and toast for 1-2 minutes, until fragrant. Meanwhile, blanch and shock your trimmed green beans, then add then to the same pan as the almonds and sauté for about 2 minutes, or until warm.
Serve yourself chicken, mashed spaghetti squash, and green beans!