Chicken Cacciatore over spaghetti squash

I am totally going to admit that this cacciatore is not done the way most recipes call for. First off, the chicken is already cooked, so you are going to lose some of the fat. In my book that’s a positive. It also leaves you more sauce which you can repurpose into other meals. I also happen to think that’s a plus.

I’m also using spaghetti squash as it adds a nice vegetable quotient. Some people (ahem, my child) don’t appreciate this veggie, and if that’s you just go ahead and boil up some noodles. I’ll sit quietly over here in envy….

Okay. Cut the squash in half lengthwise and scoop out all of the guts. Salt the inside and fill the crater halfway up with water. Then stick it straight on the oven rack of a pre-heated 400 degree oven and go do other things. The squash can take from 20 minutes to an hour depending on the size. You’ll know its done when you can easily squeeze the sides together and they don’t resist.

For the sauce.

Cut up one whole onion and both peppers into inch sized pieces. Yes, this is larger than you think but don’t obsess. You just want them all to be the same size. Chop up 4 cloves of garlic into itty bitty pieces. Lightly sautee them in a hot skillet until they are shiny and softening.

Add 2 cans of tomatoes and about ½ cup of your chicken stock. Let this come to a boil and then drop the heat to a low simmer. Season with salt, pepper, oregano and basil. Just go sprinkle happy on the dried herbs (NOT THE SALT AND PEPPER), maybe 2 teaspoons each. Let this roll softly for about 15 minutes and at the very end, if you like, hit it with a healthy splash of dry white wine. That’s totally optional by the way.

Drain the squash. Add some shredded chicken to the crater and then fill it with your sauce. Dust with parmesan to taste.