Kale & Chicken Spaghetti Squash Boats with a DIY Tuscan Herb Caesar Dressing
All the flavors of this dish are simply outstanding. Using spaghetti squash is a healthy alternative to using pasta, but we promise you’ll hardly know the difference when you take a bite. Our Tuscan herb infused olive oil is a delicious blend of herbs, sun-dried tomatoes and garlic, and is great to use on everything from salad dressings to marinades.
Simple serving suggestion: For an irresistible bread dipper, drizzle Sigona’s Tuscan herb infused olive oil in with grated Parmigiano Reggiano cheese, add a bit of freshly ground pepper.
You can use the left over DIY Tuscan Herb Caesar Dressing on roasted veggies, a Caesar salad, or even on roasted chicken or fish. Our Sicilian lemon infused white balsamic is light and citrusy, and adds a bright flavor.
If you have left over Tuscan herb olive oil, check out some of our other suggested uses:
- Simple Olive Tapenade
- Tuscan Herb Toasts with Chèvre, Arugula and a Fig Balsamic Reduction
- Simple Sautéed Florentino (baby cauliflower)
- Roasted Mini Peppers with Tuscan Herb Toasted Panko and 12-Year-Aged Balsamic
- Tuscan Herb Kale Chips
- Romesco Sauce with Roasted Red Bell Pepper and Tuscan Herb Olive Oil
- Tuscan Herb Spinach, Lentil and Chicken Salad with a Lemony Vinaigrette
- Roasted Asparagus and Vegetable Medley Finished with Ancient Sea Salt
- Grilled Swordfish Kabobs with Lemon, Garlic & Parsley
- Sweet Onion Salad with Tomatoes, Cucumber and Feta
Kale & Chicken Spaghetti Squash Boats with a DIY Tuscan Herb Caesar Dressing
Ingredients
For the Squash Boats:
- 1 spaghetti squash
- Salt and pepper to taste
- 1 Tbsp Sigona’s Tuscan Herb Olive Oil see note
- 1/2 cup diced onion
- 2 to 3 cloves garlic minced
- 1 large chicken breast cubed
- 1/2 a bunch of kale leaves stripped from stem and chopped
- 3 Tbsp DIY Tuscan Herb Caesar Dressing RECIPE FOLLOWS, add more as needed
- 2 Tbsp lemon juice divided
DIY Tuscan Herb Caesar Dressing:
- 2 cloves minced garlic
- 1 egg yolk lightly beaten
- 1/2 cup Sigona’s Tuscan Herb Olive Oil see note
- 1 Tbsp Sigona’s Sicilian Lemon White Balsamic see note
- 1 tsp Worcestershire sauce
- 1/2 tsp each salt and freshly ground black pepper
- 1/4 tsp Dijon mustard
Instructions
- For the Squash Boats: Preheat oven to 400°F. Slice squash in half, season inside with salt and pepper, to taste. Place cut-side-down on a parchment-lined baking sheet. Roast for 40 minutes then remove from oven and set aside.
- Meanwhile, prepare the chicken mixture. Heat olive oil over medium-high heat. Add the onion and cook for 2 minutes, stirring. Add the chicken and cook for about 8 minutes, stirring frequently, until cooked through (165°F and pink gone). Add the garlic and cook for another minute or until fragrant; add the kale and sauté for about 2 to 3 minutes until slightly wilted and bright green. Remove from heat.
- Leaving the shell boats intact, use a fork to scrape out and remove the squash. Place the squash in a large bowl and add the chicken mixture. Gently toss mixture with 3 tablespoons of the Caesar dressing, then even divide and return to the squash boats.
- Drizzle 1 tablespoon of lemon juice over the top of each boat and serve immediately. If they need to be reheated before serving, pop them back in a 400°F oven for about 5 minutes. Serve extra Tuscan Herb Caesar dressing on the side.
- For the Dressing: Add all ingredients together in a jar with a lid. Screw on the lid and shake the jar until all ingredients are incorporated and the mixture is emulsified (thickened). Use immediately.