Garlic Butter Spaghetti Squash

I'm often asked "how do you do it?" aka "how do you find the time to cook dinners every night?"

The answer is a complex mix of planning, preparation, desire and sheer madness (that I'll answer more in depth in another post). But some nights, like tonight, there can be too much happening and not enough time to even consider thinking a step ahead, let alone what's happening in the moment. Which is when meals like this come into play: simple, comforting, and take little to no thought. 

Garlic Butter Spaghetti Squash with Roasted Chicken Thighs (serves 2)

• 2 cups cooked spaghetti squash
• 2 T butter
• 4 cloves garlic, minced
• 1/2 c grated Parmesan
• 1/4 c parsley, chopped
• Salt and pepper
• 4 bone in, skin on chicken thighs
• 2 T olive oil

Preheat oven to 400*

Place the chicken thighs skin side up in a roasting pan. Rub 1/2 T olive oil over each of them and season well with salt and pepper. Roast for 30 minutes, or until the chicken is cooked through and juice runs clear. 

While the chicken is roasting, prepare the spaghetti squash. Melt the butter in a pan over medium heat. Add the garlic and stir quickly for 1-2 minutes, making sure the garlic doesn't burn. Add the spaghetti squash, salt and pepper and toss until squash is warmed through and ingredients are combined. Add the Parmesan and parsley and toss to combine as well.

Divide the squash onto 2 plates and top with 2 of the thighs.