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1.
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Preheat oven to 400 F. Prepare a rimmed baking sheet with parchment paper for easy clean up.
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Drizzle, or use a pastry brush to apply, 1 tablespoon extra-virgin olive oil to the flesh (insides) of the spaghetti squash.
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Season liberally with salt and pepper.
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Transfer squash to prepared baking sheet, cut side down.
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Roast in the oven until easily pierced with a fork and cooked through, about 45 minutes.
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Set aside until cool enough to handle.
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Use a fork to scrape strands from the skin of spaghetti squash.
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Set aside.
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2.
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Add cubed chicken, flour, measured salt and pepper into a large Ziploc bag or mixing bowl.
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Shake or toss, to coat evenly.
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3.
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Place a large non-stick saute pan over medium high heat and add 2 tablespoons of olive oil.
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When oil is warmed, use tongs to remove flour coated chicken from bag, shaking off excess flour, and add it into the saute pan, in batches if necessary.
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Do not crowd the pan.
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Cook in batches if needed and add 2 tablespoons of oil to the pan for each batch.
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Cook, stirring occasionally, until browned and cooked throughout, about 5-8 minutes (depending how big you diced your chicken).
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Remove chicken to a plate and set aside.
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4.
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For the sauce: Return the skillet to the stove and reduce heat to medium.
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Melt 1 tablespoon of butter.
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Add the shallot and saute until softened and light golden in color, about 30 seconds to 1 minute.
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Add the garlic and the measured salt and pepper.
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Cook until fragrant, about 30 seconds.
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5.
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Add the wine to deglaze the pan and increase heat to medium high.
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Cook until reduced by about half, scraping up the browned bits from the bottom of the pan, about 4-5 minutes.
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6.
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Add the chicken stock and lemon juice and cook until reduced by about half, 4-5 minutes.
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Remove skillet from heat and whisk in 3 tablespoons of butter, capers, and parsley until melted and sauce is velvety, about 1 minute.
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Taste and season with salt and pepper.
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7.
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Add cooked chicken to the skillet.
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Toss to combine.
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8.
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To serve: Divide chicken evenly among spaghetti squash boats.
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Evenly divide piccata sauce over chicken spaghetti squash boats.
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9.
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Garnish with Parmesan cheese, lemon slices and parsley.
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Enjoy!
