-
1
Preheat oven to 350.
-
2
Prick Squash all over with a fork.
-
3
Place it in a loaf pan or pie plate (you will need a container to catch the juices).
-
4
Put it in the oven, with the timer set for one hour.
-
5
Heat a fry pan on the stove top on high till hot, then turn the heat down to medium high.
-
6
Salt and pepper both sides of the chicken and sear the chicken in the fry pan till brown, about 1-3 minutes per side.
-
7
Place the browned chicken on a greased baking pan (I use a 8 by 12 by 3 Pyrex).
-
8
In the fry pan the chicken was seared in cook the onion till tender.
-
9
Then add the chicken broth, wine and apricot preserves to the onions.
-
10
While the sauce is simmering cut the dried apricots in to strips with scissors.
-
11
Let the strips fall into the sauce.
-
12
Simmer till the preserves are well incorporated and the sauces has been slightly reduced.
-
13
Pour the sauce over the chicken.
-
14
Use the back of a spoon to rub some of the sauce into the chicken.
-
15
Put the chicken pan into the oven during the last 25 minutes of the squash's cooking time.
-
16
(The squash need 60 minutes to cook.
-
17
If you used chicken pieces cook the pieces for 30 minutes total).
-
18
When the timer goes off it is time to plate out your meal.
-
19
Cut the squash in half.
-
20
Use a fork to pull out the fibers of the spaghetti squash.
-
21
Place about a cup of squash in the center of each place.
-
22
Top the nest with a piece of chicken and one fourth of the sauce.
