Kale & Chicken Spaghetti Squash Boats with a DIY Tuscan Herb Caesar Dressing

Kale & Chicken Spaghetti Squash Boats with a DIY Tuscan Herb Caesar Dressing
Kale & Chicken Spaghetti Squash Boats with a DIY Tuscan Herb Caesar Dressing
DIY Tuscan Herb Caesar Dressing
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:

Kale & Chicken Spaghetti Squash Boats with a DIY Tuscan Herb Caesar Dressing

Kale & Chicken Spaghetti Squash Boats with a DIY Tuscan Herb Caesar Dressing

Kale, Tuscan herbs and a spaghetti squash…could you get any more Sicilian (ok, or Italian) than that? Our Tuscan herb olive oil, paired with our Sicilian lemon balsamic, makes an absolutely delicious DIY Caesar dressing. Squash inspired by Eat the Grains. Serves 2 to 4.
Course Main Course
Cuisine Italian
Servings 2

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.

Notes

We sell our infused olive oils and balsamics in both our markets and online. Visit www.sigonas.com to see the selection or come check out one of our locations in Redwood City or Palo Alto, Calif. 
Tuscan Herb Infused Olive Oil
Sicilian Lemon Infused White Balsamic
Keyword DIY Vinaigrette, Sigona’s Tuscan Herb Infused Olive Oil, Spaghetti Squash

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