Spaghetti Squash Chicken Piccata

WHAT'S IN IT:

• 1 tbsp unsalted butter
• 1 tbsp good extra virgin olive oil
• 1 chicken breast, grilled with salt and pepper
• Fresh cracked black pepper, to taste
• Sea salt, to taste
• 1/2 clove minced garlic
• 1/2 red bell pepper, diced
• 1 small zucchini, thinly sliced and diced (use the rind only)
• 1/4 cup fresh tomato, roughly diced (remove membrane and seeds)
• 1 tbsp capers, drained
• 2 tbsp fresh parsley, chopped
• Juice of two lemons
• Parmesan cheese, grated

MAKE IT:

1. Preheat oven to 375.
2. Cut the spaghetti squash in half. If you have trouble cutting the spaghetti squash, pop it in the microwave for about one minute to soften it. Once cut in half, use a spoon to scoop out the seeds (some squash will come out as well). You'll know you're done when you are left with just the hard rind of the squash.
3. Cover a baking sheet with aluminum foil. 
4. Brush the entire squash with the olive oil, salt and pepper (including the outside of the squash). Place the squash face down on the baking sheet and cover each individual half with foil.
5. Place the squash in the oven. It will need anywhere from 30 - 45 minutes to cook depending on the size. Start at 30 minutes. After 30, push the outside of the aluminum foil with your finger (if it's not too hot!) or the back end of a spoon. You'll know it is done if the rind is slightly soft and leaves an indent when you touch it.
6. When the squash has about 5 minutes left, melt 1 TBSP butter in a saucepan over medium heat. As the butter starts to brown, add your red pepper, zucchini and garlic. After they have been sautéing for a few minutes, add the grilled chicken, tomatoes, capers, parsley and lemon juice. 
7. When the squash is done, use a fork to scrape out the spaghetti. It will fall apart very easily if it is fully cooked.
8. Pour the sautéing vegetables and lemon sauce over the squash and add Parmesan cheese. If you want to be fancy, garnish the top of each plate with a little fresh parsley.