Roast the spaghetti squash in a 400 degree oven for 40 minutes. Simply split the squash lengthwise, clean out the guts with a spoon and roast cut-side down. When done, flip cut-side up and allow to cool a bit before handling. To harvest the strands, scrape with the grain using a fork. Comes out perfect!
While the squash roasts (or if you’re using leftovers just jump to this step), trim the meat from the legs and thighs of a roasted chicken. I leave the skin on, but do what suits you. Set this aside. Grab the lemon, garlic and fresh rosemary. Zest the lemon and mince the garlic and rosemary, then combine in a small bowl.
Heat a pan to medium-high and melt a couple tablespoons of coconut oil. Sauté the chicken in the oil just to warm through. Add the squash, a pinch of kosher salt and toss to combine. The garlic-rosemary-lemon blend goes in next. Give it a quick toss to evenly distribute and you’re ready to serve.
We ate this hot, but I could see it as a light summer time “pasta salad” too. It would also be great with prawns or without meat to accompany fish as a side dish.
This serves two adults with leftovers. If you need a bigger batch, use the whole spaghetti squash and the breast meat from the chicken as well. The herb blend is fairly strong, so you may not need to double it. Season according to your preference.