Agave Sweetened Chicken & Spaghetti Squash
Total Time 2 hr., 15 min.
Preparation 15 min.
Cook 2 hr.
NatureRaised Farms® Individually Frozen Boneless Skinless Chicken Breast Portions simmered in a sweet browned sugar sauce and tossed with roasted spaghetti squash, Brussels sprout pedals and shallots.
4 NatureRaised Farms® Individually Frozen Boneless Skinless Chicken Breast Portions (4 ounces each), thawed
1 small spaghetti squash
1 ¼ cup chicken stock, divided
½ cup agave syrup
¼ cup raw sugar
2 Tablespoons coconut oil
2 cups shaved Brussel sprouts
¼ cup shallots, diced
Salt and black pepper, to taste
- Preheat oven to 375°F. With a small, sharp knife, prick the spaghetti squash all over. Place on a baking sheet and roast until tender, about 1 hour, 20 minutes. Allow time to cool, then halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands. Note that the roasting step can be done the night before.
- In a small sauce pot, heat 1 cup chicken stock, agave syrup and sugar over low heat. Whisk until sugar is melted, and heat for 10 to 15 minutes or until the sauce is reduced by half.
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Season the chicken breasts with salt and pepper and place into skillet. Sear the chicken breasts for 3 minutes, on each side until browning starts. Pour the agave sauce into skillet over the chicken; cover and cook for 8 minutes on each side or until internal temperature reaches 170°F
- In a clean skillet, heat 1 tablespoon of oil over medium heat. Sauté spaghetti squash, Brussel sprouts and shallots for 5 minutes. Stir in ¼ cup chicken stock and heat for an additional 7 to 10 minutes or until vegetables are tender. Serve the chicken on top of the vegetables in a large family-style platter and drizzle with remaining sauce.