Spaghetti squash mash, sautéed spinach & my preserved lemon/herb chicken skewers.⠀
Cut 1-2lbs boneless skinless chicken thighs into bite-sized pieces and put in a bowl with 1tbsp preserved lemon paste (please, not lemon curd), 2 crushed garlic cloves or 2tsp garlic paste, 1tbsp olive oil, 1-2 tsp finely chopped rosemary, just a little salt and cracked pepper to taste. The preserved lemon paste is already salty. Cover, refrigerate minimum 1 hour, skewer & grill (broil) in 375F oven until cooked through. Squeeze some lemon juice over, zest is nice too but chives are a must.⠀
For the spaghetti squash mash I just: Put a whole one in the microwave for 5 minutes to soften it (makes it easier to cut). Cut in half, then steam in Instant Pot for 12 minutes high pressure until super tender. Remove seeds, put flesh in a food processor with butter and a few tablespoons of Parmesan. Pulse until smooth, serve with butter & pan juices from chicken. A note on squash: Steaming is always the best option and ensures a mash that isn’t watery.