Chicken Piccata Spaghetti Squash Boats

INGREDIENTS

small/medium sized Spaghetti Squash (– cut in half and seeds removed)

3 tbsp

Extra Virgin Olive Oil (, divided)

skinless boneless Chicken Breasts ((about 1 pound) – cut into 1’’ cubes)

1/2

scant Cup All Purpose Flour

1/2 tsp

Salt (, plus more to taste)

1/4 tsp

Pepper (, plus more to taste)

Piccata Sauce:

4 tbsp

Butter (, divided)

Shallot (- minced)

2 cloves

Garlic (– minced)

1/4 tsp

Salt

1/8 tsp

Pepper

3/4 cup

Chardonnay ((or dry white wine))

3/4 cup

Chicken Stock

2 tbsp

Lemon Juice

scant TBS Brined Capers – drained ((plus more for garnish, optional))

3 tbsp

fresh Parsley (– roughly chopped)

Garnish: Sliced Lemons, Grated Parmesan Cheese, Parsley