Bonjour, and welcome back to Kernal's Kitchen. This week we are taking a alternative spicy dish to the plate and making it enjoyable and healthy to us and our loved ones. I present to you Italian marinated chicken and spaghetti squash.  

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Servers 6

6 - unthawed chicken breasts

1 - whole spaghetti squash

2 - tablespoons louisiana hot sauce

2 - tablespoons basil

2 - tablespoons oregeno

2 - tablespoons rosemary

1 - tablespoons celery salt

1 - tablespoons garlic salt

1 - tablespoons black pepper

1 - teaspoons white pepper

1/2 - white onion chopped

1 - clove garlic

1 - diced red pepper

2 - cups red wine vinegar

1/3 - cup sherri cooking wine

1 - ( can / bottle) marinara 

First prep chicken breasts with oregano, basil, rosemary, garlic salt, sherri and vinegar, marinade for at least 30 minutes. 

In a small sauce pan , pour marinara, diced garlic clove, red pepper diced, and white pepper, onion, louisiana hot sauce, simmering and stirring for 15 - 20 minutes.

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
   On a cooking tray, cote lightly with olive oil and bake chicken 45 minutes or until fully cooked.


3. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
4. This dish also works well with a salad, lemon aoili, bruchetta, and or spumoni ice cream. Bon appetite mon ami, thank you and please share this recipe. laissez les bons temps rouler. From new orleans with love,
   Sincerely, Ryan McKern

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