Try a special taste with this amazing yogurt marinated chicken thighs and roasted spaghetti squash. The spice-crusted juicy chicken thighs will be served with flavorful roasted spaghetti squash tossed with fresh aromatic herbs and cheese. The smoked paprika and cumin add tones of flavors to the chicken, which will be appealing for everybody. The dripped yogurt marinade helps the chicken thighs and roast spaghetti squash to be tender and soft.
This yogurt marinated chicken thighs and roasted spaghetti squash recipe is easy to follow with simple and healthy ingredients. If you have a party to come, this is the ultimate ahead meal plan. Also, this meal will be perfect for keto and low-carb diets. Go for it and enjoy every delicious bite.
Preheat the oven to 400F (204 °C).
Start by cutting the spaghetti squash in half from top to bottom. Scoop out the seeds and put them cut side up on a tray. Season the spaghetti squash with a pinch of salt, two tablespoons of oil, and one teaspoon of cracked black pepper.
Roast it in the oven for about 65-75 minutes until a knife can pierce the squash and come out quickly. If not, cook for 10-15 minutes more. Remove from the oven and let it cool.
While spaghetti squash is roasting, get your hands on marinating. Season the chicken thighs with smoked paprika and cumin on each side. Combine the dripped yogurt, zest, and juice of one lemon, minced garlic, finely chopped parsley, salt, and pepper in a medium-sized bowl.
The marinade will have a tangy, bright taste mixed with a mild garlic flavor. Reserve one cup of marinade sauce. Put the chicken thighs in a large zip lock and pour the marinade in it. Squeeze the air out.
Massage the chicken and make sure they are all coated. Let the mixture stand at room temperature for 20 minutes, or you can refrigerate it for up to 2 hours.
Once ready, preheat a large cast-iron pan over medium-high heat with two tablespoons of oil. Wipe the marinade off the chicken thighs and season them with a pinch of salt on both sides. Cook the chicken thighs for five minutes, flip to the other side and cook for another five minutes.
If it is necessary, divide the chicken and cook them in batches. When the chicken is cooking, do not move it until it is time to flip it. This way, you will have a great crust.
Remove from the pan, lower the heat, and add the chicken stock to the pan. Stir in the lemon juice and zest and cook for three minutes. Turn the heat off and add the chopped parsley, and mix well. Pour the sauce over the cooked chicken and set aside.
Use a fork and pull the squash into strands of spaghetti and place them in a large bowl. Season the pulled squash with grated Parmesan cheese, lemon juice and zest, pepitas, fresh chopped herbs, sliced red chili, ¼ teaspoon salt, and one teaspoon of black pepper. Combine and taste the seasoning. Add more cheese and lemon juice if desired.
Serve the chicken and squash on fancy dishes. Sprinkle with chopped fresh parsley. Side it with the reserved yogurt sauce as a dipping treat. Enjoy!
This delicious food can be stored in the fridge for five days. Cover the container with tin foil and place it in an oven heated at 400F (204 °C) for 12 minutes to reheat it.