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Prep
Difficulty
Easy
Time
Estimate
30 mins
This rich, almost sweet topping balances nicely with the spaghetti squash. Roast up the squash first. If you only have dried figs, rehydrate them in simmering red wine. Prepare the chicken sauce. Toss the arugula salad and if you are a gluten lover, a bit of whole grain French Bread would be welcome too.
Let’s face it. Spaghetti Squash is not that glamorous. As my husband laid complaints about the humble vegetable’s lack of interest, I proclaimed I would make the sexiest spaghetti squash dish. Ever. As summer comes to an end figs grace us with their presence just as winter squash peeks out. The combination seemed irresistible and I hope you agree that spaghetti squash has never been so stylish. If you can’t find fresh figs- just rehydrate dry figs in a dish of steamy hot red wine or broth.
The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.
