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Prep time 15 minutes
Cook time 60 minutes
Yield: Serves or Makes 4
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!