Yesterday, I spiralized my first butternut squash of the season and now, I couldn’t be more excited to retire my open-toed shoes.
There’s nothing better than the aroma of freshly roasting butternut squash. Well, maybe the smell of chocolate chip cookies in the oven – that’s pretty good too.
Before I get into the recipe, let me tell you that butternut squash has never been easier to spiralize, with the Inspiralizer. After posting a picture of a bowl of butternut squash noodles on Instagram, a few of you asked, “How do you soften the butternut squash for spiralizing?”
Well, with the Inspiralizer, you don’t need to soften the squash – it’s designed to tackle those tougher veggies and fruits! Here’s a video, in a case you don’t believe me.
Anyway, butternut squash is so easy to cook – just roast it in the oven at 400 degrees for 8-10 minutes and there you have it: tasty, slightly sweet pasta.
Butternut squash noodles can be tricky, because they break up easily, so don’t be discouraged if you make this bowl of pasta and your noodles don’t look like perfect spirals – it will still taste divine.
This version of chicken piccata is gluten-free and Paleo and friendly: the breading is made with almond meal, and since it’s a soft breading, it absorbs the flavors in the lemon and the capers very well.
The sauce isn’t very thick, it’s just meant to lightly coat the noodles and the chicken. If you’d like to thicken it up, you can whisk in some tapioca or arrowroot powder, but I don’t find it necessary.
This recipe also saves well in the refrigerator, so pack up your leftovers and bring them for lunch the next day!
More butternut squash recipes:
For more recipes with spiralized butternut squash, check out our Pinterest board:
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 8 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Paleo Chicken Piccata with Butternut Squash Noodles
Ingredients
- For the butternut squash:
- 1 medium butternut squash peeled, Blade D, noodles trimmed
- olive oil to drizzle
- 1 teaspoon garlic powder
- salt and pepper to taste
- For the chicken:
- 1 egg beaten
- 2 skinless and boneless chicken breasts butterflied and then cut in half
- salt and pepper to taste
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup chicken stock low sodium
- 1/4 cup capers rinsed
- 1/4 cup freshly chopped parsley
- For the breading:
- 3/4 cup almond meal
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon dried oregano flakes
- 1/4 teaspoon onion powder
Instructions
- Preheat the oven to 400 degrees. Meanwhile, spread the butternut squash noodles out on a baking sheet, drizzle with (optional) olive oil and season with garlic powder, salt and pepper. Bake the noodles for 8-10 minutes or until al dente, tossing halfway through.
- While the butternut squash cooks, place the egg into a shallow dish and then combine all of the ingredients for the breading into another shallow dish, making sure to mix thoroughly.
- Dip each chicken portion into the egg and then dip both sides into the breading mixture to coat. Set aside on a clean plate and season with salt and pepper.
- Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the chicken and cook for 3 minutes, flip and cook for another 3-5 minutes or until cooked all the way through. Remove and transfer to a plate, leaving in all the juices.
- Immediately add in the lemon juice, stock and capers. Bring to a boil and scraupe up the brown bits from the pan. Add the chicken back to the pan and simmer for 5 minutes. Remove the chicken and transfer to a platter. Stir in the parsley to the sauce and remove the pan from heat.
- Divide the finished butternut squash noodles into four plates or bowls and top with chicken. Pour over extra sauce from the pan. Serve immediately.
comments