Gruyere Scone Biscuits

These are inspired by the gruyere scones at one of my favorite bakeries in Atlanta, Alon's. Alon's only makes these on the weekends, and they are fantastic. However, they not infrequently run out, so I decided to try to make my own. My take on the gruyere scone is a hybrid scone/biscuit. They are light, flakey, and deliciously savory.

Ingredients:

2.5 cups all purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 cup (1 stick) cold butter, cut into slices
2 eggs
2/3 cup + 2 tbsp. buttermilk
1.5 cups gruyere, finely grated
1/4 cup parmesan, finely grated
1/4 cup aged gouda, finely grated (optional)
1-2 tbsp. poppy seeds
Sea salt (preferably Maldon)

Directions:

Preheat oven to 400˚. Combine flour, sugar, baking powder, and salt in stand mixer fitted with paddle attachment. Add butter and mix until butter is the size of peas. Lightly whisk together the eggs and buttermilk. Add to the mixer and mix on low until just combined. Add cheeses and stir until just mixed. Turn dough out onto floured surface. Knead dough a few times until everything is combined. Roll with a rolling pin until the dough is 3/4 inch thick. Cut using a 2 inch biscuit cutter or round glass. Place onto parchment lined baking sheet. Lightly brush with buttermilk and sprinkle tops with sea salt and poppy seeds. Bake 20-25 minutes, or until golden brown.

Sole with Fennel, Olives, and Potatoes

I used to really hate olives. Then about 2 years ago, I tried a fish dish with olives and suddenly olives made sense. This particular
dish was inspired by a delicious lunch I had at Gramercy Tavern in New York. The dish was overall very simple, but the ingredients all complemented each other perfectly. I tried to recreate those simple, but bold, flavors here.

Ingredients:

2 Yukon gold potatoes, cut in. 1/4 in thick discs
1 lb. sole (can substitute other flaky white fish)
1 bulb fennel, shaved 1/8 in. thick
Zest from 1 lemon
1 tsp. lemon juice
1/4 cup dry white wine
2 tbsp. butter
1/2 cup assorted greek olives, halved lengthwise
Extra virgin olive oil
Salt
Pepper

Directions:

Preheat oven to 375˚. Arrange potato slices in a single layer on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake 30-35 minutes, or until golden brown and slightly crispy on the outside.

Meanwhile, pat fish dry and sprinkle with salt and pepper on both sides. Coat a nonstick pan with olive oil. Heat pan over medium. When hot, add fish to pan, cook about 2 minutes per side. Set aside fish. Add butter, fennel, lemon juice, lemon zest, and wine to pan. When wine has reduced and sauce has thickened, has olives. Stir into the sauce and pour over the fish. Serve with the potato discs.

Meyer Lemon Ricotta Pancakes with Blueberry Maple Syrup

Ingredients:

Zest and juice from 2 meyer lemons
3/4 cup all purpose flour
1 tbsp. baking powder
2 tbsp. sugar
1/4 tsp. salt
1 cup ricotta cheese
2 eggs
2/3 cup milk
Butter for griddle
1/4 cup maple syrup
3/4 cup blueberries

Directions:

In a small pot combine maple syrup, blueberries, and zest from 1 meyer lemon and heat over low heat. Simmer for 15 minutes. Set aside.

Combine juice from 2 meyer lemons, zest from 1 meyer lemon, ricotta, eggs, and milk into a large bowl. Combine flour, baking powder, sugar, and salt in a medium bowl. Whisk dry ingredients into wet ingredients until just combined. Heat griddle or large pan over medium heat and melt a pad of butter. When butter is melted add about 1/4 cup of batter per pancake. Cook pancake until small bubbles start to form, then flip. The pancake should be golden brown on both sides. Repeat until you run out of batter.

Cheese Fondue

When I was in Geneva a few years ago, the cheese fondue was one of my favorite and most memorable meals. I tried to recreate that experience and those flavors for Valentine's Day. This would also be a perfect dinner for watching the winter olympics.

Ingredients:

1.5 - 2 cups dry white wine
3 cloves garlic, minced
2 tsp. cornstarch
2/3 lb. gruyere, grated
1/2 lb. raclette, grated (can substitute emmental)
1-2 tsp. kirsch
Salt
Pepper
Things for dipping such as: bread, radishes, broccoli, salami, mushrooms, potatoes, etc. Blanch veggies before dipping.

Directions:

Add 1.5 cup wine, garlic, and cornstarch to a medium pot. Heat over medium-high and whisk together. When ingredients are combined, add the cheese. Whisk everything until the cheese has melted and the fondue is smooth, about 5-7 minutes. Add more wine to the fondue if it is too thick. Finish with kirsch and season to taste with salt and pepper, if desired. Serve in a fondue pot.

Rosemary Crusted Rack of Lamb

Serve with my roasted rosemary potatoes on the side.


Ingredients:

1.5 lb. rack of lamb
2 tbsp. rosemary, finely chopped
1 tbsp. dijon mustard
Zest of 1 lemon
3 cloves garlic, minced
1 tbsp. extra virgin olive oil + 2 tbsp. for searing
Salt
Pepper

Preheat oven to 400˚. Liberally salt and pepper both sides of rack of lamb. In a small bowl, mix together rosemary, dijon mustard, lemon zest, garlic, and 1 tbsp. olive oil. Set aside. Coat oven safe pan with olive oil and heat over medium high heat. When pan is hot, add rack of lamb. Sear for 2 minutes on each side, or until browned. Turn off heat and remove from pan. Using a spoon, carefully spread rosemary mixture over both sides of rack of lamb. Return to the pan. Bake in the oven for 15-25 minutes for medium rare.

Rosemary Roasted Potatoes

These are simple and delicious and a great side dish for roast chicken, steak, or rack of lamb.

Ingredients:

1 lb. fingerling potatoes, sliced in half vertically
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. pepper
1 tbsp. rosemary, finely chopped

Directions:

Preheat oven to 400˚. In a large bowl, toss potatoes with olive oil, salt, pepper and rosemary. Spread potatoes onto baking sheet and face potatoes skin side up. When oven has reached 400˚ place potatoes in oven. Bake for 25-30 minutes. Potatoes should be crispy and fork tender.

Gruyere Grilled Cheese with Bacon, Mushroom, and Caramelized Onion Hash

This is my all time favorite grilled cheese sandwich.

Makes 2 sandwiches

Ingredients:

4 slices sourdough or french boule bread
6 oz. gruyere, sliced
6 slices applewood smoked bacon, cut into 1/2 inch pieces
8 oz. crimini mushrooms, diced
1 sweet yellow onion, diced
1 tbsp. thyme, chopped
Salt
Pepper
Butter

Directions:

Butter one side of each slice of bread. Set aside.

Put bacon in large skillet and heat over medium low. Cook the bacon until crispy, stirring occasionally, for 10-15 minutes. Remove bacon from pan using a slotted spoon, and put on a plate with a paper towel to drain. Make sure to reserve the bacon fat. Add onion to the pan. Cook until onion has caramelized, about 30 minutes. When onion has caramelized, add mushrooms and thyme to pan. Season to taste with salt and pepper. Cook until mushrooms release their liquid and are tender, about 5 minutes. Add bacon back to pan and stir to combine. Turn off heat and remove hash from pan.

Take two slices of bread and place butter side down. Put half of the sliced gruyere on the
two slices of the bread. Spoon equal amounts of the mixture onto both slices of bread. Top with the other half of the gruyere and the second slice of bread. Heat the skillet over medium low. Add sandwiches to pan. Cook until bread is crusty and golden brown and cheese has melted, about 5 minutes. Remove from pan, cut in half on a diagonal and serve.

Chipotle Sweet Potato Purée

This is the perfect accompaniment to my Smoked Chicken Drumsticks with Bourbon Honey Orange Glaze. It would also be great with a steak or other poultry dishes. This serves two, but can easily be multiplied.

Ingredients:

2 large sweet potatoes
1 tbsp. unsalted butter
1/2 chipotle pepper from can of chipotle in adobo
1 tbsp. adobo
1 tbsp. milk
Salt


Directions:

Preheat oven to 450˚. Bake potatoes for 45 minutes to an hour; potatoes should be fork tender. Let cool slightly. Cut potatoes in half and scoop out potato from the skin. Put potatoes in food processor with butter, honey, chipotle, adobo, and milk. Pulse until smooth. Season to taste with salt.

Smoked Chicken Drumsticks with Bourbon Honey Orange Glaze

These drumsticks are tender, smoky, spicy, and delicious, and the skin gets super crispy. I used 6 drumsticks since I was making this for 2 people, but this recipe makes plenty of rub and glaze if you want to make more. I recommend serving these with my Chipotle Sweet Potato Purée.

Ingredients:

6 chicken drumsticks
3 tbsp. light brown sugar
2 tbsp. kosher salt
2 tbsp. smoked paprika
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. dried mustard
1 tsp. cayenne
1 tbsp. chili powder
1 tsp. cumin


Glaze:

1/2 cup orange juice
5 tbsp. bourbon
2 tbsp. honey
1/2 tsp salt
1/4 tsp. pepper

Directions:

In a small bowl, mix light brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, dried mustard, cayenne, chili powder, and cumin. Rub on drumsticks and refrigerate drumsticks for at least 2 hours before smoking. Take drumsticks out of refrigerator at least 30 minutes before smoking.

In a small bowl, whisk together orange juice, bourbon, honey, salt, and pepper. Set aside.

Preheat smoker to 300˚. Using indirect heat, smoke drumsticks until they reach an internal temperature of about 145˚. This should take around an hour and 15 minutes. Raise heat to 450˚. Mop or spray chicken with glaze. Using direct heat, cook chicken for about 20 more minutes, glazing about every 5 minutes. Chicken should reach an internal temperature of 165˚. Remove from smoker.

Pumpkin Butter

This is a great spread on toast, muffins, biscuits, etc. It is the quintessential flavor of fall.

Ingredients:

1 pumpkin pie pumpkin, peeled, deseeded, and diced
2 tbsp. sugar
3 tbsp. light brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 cup water

Directions:

In a medium sauce pot add pumpkin, sugar, brown sugar, cinnamon, ginger, nutmeg, salt, and water. Stir to combine. Bring mixture to a boil. Once boiling reduce to low heat. Cover pot and simmer, stirring occasionally for 30-35 minutes. Pumpkin should basically fall apart when stirred when done. Pour mixture into food processor. Pulse until smooth. Return mixture to stove and simmer on medium low for 10 minutes.

Pumpkin Seeds

Don't throw away the seeds after carving a pumpkin. Make a delicious snack instead.

Ingredients:

Seeds from 1 pumpkin pie pumpkin or 1 small carving pumpkin, washed and dried
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. black pepper

Preheat oven to 375˚. In a bowl, mix pumpkin seeds, olive oil, salt, and pepper. Spread evenly onto a baking tray. When oven is preheated put tray in oven. Bake for 20 minutes until golden brown.

Spaghetti Bolognese

This is one of my absolute favorite meals to make. I find cooking bolognese sauce to be relaxing and satisfying, and the end result is a wonderfully comforting meal. I would recommend serving it with my garlic bread. This recipe makes enough sauce to have for dinner for 4-6 people with plenty of leftover sauce that can be frozen and reheated later.

Ingredients:

1 lb. spaghetti
2 lbs. 90/10 ground beef
Extra virgin olive oil
1 large yellow onion, diced
1 large carrot, peeled and grated
4 garlic cloves, minced
1/2 tsp. crushed red pepper
1/2 cup red wine
3 28 oz. cans peeled san marzano tomatoes, crushed
1 15 oz. can tomato sauce
2 tbsp. tomato paste
2 bay leaves
2 tbsp. fresh oregano, chopped
2 tbsp. fresh basil, chiffonade
Grated parmesan, for serving
Salt
Pepper

Directions:

Coat bottom of large dutch oven with olive oil. Heat on medium high. When hot, add beef and sprinkle with salt and pepper. Cook until brown on all sides, about 5 minutes. Using a slotted spoon, remove beef from dutch oven and set aside. Add onion and carrot and sprinkle with salt and pepper. Cook until soft and onions are translucent, about 10 minutes. Add garlic and crushed red pepper and cook for 2 more minutes. Deglaze pan with red wine, scraping up brown bits. Add beef back into dutch oven and stir to combine. Add crushed tomatoes, tomato sauce, tomato paste, bay leaves, and oregano. Stir to combine well. Bring to boil. Once boiling, reduce to simmer. Simmer for about 1 hour and 15 minutes. Season to taste with salt, pepper, and crushed red pepper. Carefully remove bay leaves before serving.

While sauce is simmering, bring a large pot of salted water to a boil. Cook spaghetti according to package directions for al dente. Drain pasta and drizzle with olive oil. Set aside.

Serve spaghetti with sauce, basil, and parmesan.

Frisee Salad with Roasted Beets, Goat Cheese, Walnuts, and Orange Vinaigrette

Until recently, I was not a huge fan of beets, but trying the beets from the farmer's market and on seasonal menus at restaurants has made me a convert. This is a delicious and fresh salad and is perfect for a person who still isn't sold on the idea of beets. The orange adds a sweetness and brightness that makes the salad pop.

Ingredients:

4 beets, cleaned and tops cut off
1 head frisee lettuce
2 oz goat cheese, crumbled
1/4 cup walnut pieces, toasted
Zest from 1/2 orange
Juice from 1/2 orange
Zest from 1 lemon
Juice from 1/2 lemon
1 tsp. dijon mustard
1/4 cup extra virgin olive oil
Salt
Pepper

Directions:

Preheat oven to 400˚. Wrap each beat individually in aluminum foil and place beets on baking sheet. When oven is preheated, place beets in the oven. Cook until fork tender, about an hour, but will depend on the size of the beets. Remove from oven and let cool slightly. Peel and cut beets into cubes. (Use gloves while peeling and cutting the beets to avoid staining your hands.)

Meanwhile, in a small bowl add orange juice, lemon juice, and dijon mustard. Whisk together. While whisking, drizzle in olive oil. (You might need more than 1/4 cup olive oil depending on the acidity of your oranges.) Whisk in lemon zest and orange zest. Season to taste with salt and pepper. Set aside.

Cut end off of the frisee and break or chop into smaller pieces. Put in large bowl. Toss with orange vinaigrette. Fold in beets, goat cheese, and walnuts.

Kale Salad with Chilis, Parmesan, Toasted Pine Nuts, and Lemon Vinaigrette

This is an easy way to use a nutrient rich fall green. I brought this salad to a friend's house for a vegetarian potluck and it was a big hit. 

Ingredients:

1 large bag curly kale, ribs removed and chopped

1 red highland chili pepper, deseeded and diced

1/2 cup pine nuts, toasted 

1 cup parmesan, shaved

2 lemons, juiced

Zest of 1 lemon

1/2 cup extra virgin olive oil

1 tsp. dijon mustard

1 tbsp. honey

Salt

Pepper 

Directions:

Whisk together lemon juice, zest, olive oil, and mustard in small bowl. Season to taste with salt and pepper. 

Put kale in a large bowl. Toss kale with vinaigrette and let sit for 15 - 20 minutes to let kale tenderize. Toss kale with chili, pine nuts, and parmesan and serve.

Ratatouille with Pan Seared Atlantic Cod

I picked up a bunch of fall vegetables (eggplant, squash, zucchini, etc.) at the farmers market this week. I wanted to make sure I used all of them, so decided to make a ratatouille. Perfectly seared Atlantic Cod complements all of the vegetables without overpowering the ratatouille.

Ingredients:

Extra virgin olive oil
2 yellow squash, chopped in 1/4 in. half moons or quarters
4 chinese eggplants (these are less bitter than regular eggplant and are common at farmer's markets), chopped in 1/4 in. half moons or quarters
2 zucchini, chopped in 1/4 in. half moons or quarters
1 medium yellow onion, diced
3 cloves of garlic, minced
1/4 cup dry white wine
2 heirloom tomatoes, deseeded and diced
2 6 oz. portions of Atlantic Cod
Zest of 1 lemon
1 tbsp. lemon juice
2 tbsp. italian parsley, chopped
2 tbsp. basil, chopped
Garlic powder
Kosher salt
Black pepper

Directions:

Preheat oven to 400°.

Coat bottom of dutch oven or large pan with olive oil and heat over medium. When pan is hot, add eggplant. Season to taste with salt, pepper, and garlic powder. Cook 5-6 minutes, stirring occasionally. Remove from pan and set aside. Coat pan with olive oil again if necessary. Add squash and season to taste with salt, pepper, and garlic powder. Cook 5-6 minutes, take out of pan, and set aside with eggplant. Coat pan with olive oil again if necessary. Add zucchini and season to taste with salt, pepper, and garlic powder. Cook 5-6 minutes. Remove from pan and set aside with eggplant and squash. Coat pan with olive oil again if necessary. Add onion and cook for 10 minutes, until onion soften. Add garlic and cook for another minute. Deglaze pan with dry white wine and stir to get brown bits off bottom of pan. Cook for 2 minutes. Add tomatoes and eggplant, squash, and zucchini to the pot. Let cook 5 minutes. Stir in lemon zest, lemon juice, parsley, and basil. Season to taste with salt and pepper.

While ratatouille is cooking, season cod with salt, pepper, and garlic powder. Coat oven safe pan with olive oil and heat over medium high. When pan is hot, add fish and sear for 3 minutes. Flip and sear other side for 3 minutes. Put in oven and cook about 3 minutes. Fish should be flakey, but still moist and tender when done. Serve fish over a bed of ratatouille.

Bacon Macaroni and Cheese

In my opinion, macaroni and cheese is the perfect barbecue side dish. Only bacon could make it even better.

Ingredients:

1 lb. elbow macaroni 

1 quart whole milk

12 oz. applewood smoked bacon, chopped into 1 in. pieces

8 oz. gruyere, grated

12 oz. sharp cheddar, grated 

4 + 1 tbsp. unsalted butter, plus more for coating the pan

5 tbsp. all purpose flour 

1/4 tsp. freshly ground nutmeg

1/2 cup bread crumbs

1/2 cup parmesan, grated

Kosher salt

Black pepper 

Directions:

Preheat oven to 375°. Butter 3 quart baking dish. 

In large pan, cook bacon over medium low heat until slightly crispy, about 15 minutes. Using a slotted spoon, transfer bacon to plate with paper towels to drain, reserving bacon fat. Set aside bacon. 

Bring large pot of salted water to a boil. When boiling add macaroni. Cook for 1 minute less than package directions for al dente. Drain pasta and toss with 1 tbsp. butter. Set aside. 

In small bowl mix bread crumbs, parmesan, 1/2 tsp. salt and 1/2 tsp. pepper for topping. Set aside. 

Meanwhile, in a medium sauce pan, heat milk over medium high heat and scald. Do not let milk come to a boil. 

While milk is heating, in a large sauce pot, melt 4 tbsp. butter with 1 tbsp. bacon over low heat. Whisk in flour and cook for 2-3 minutes. Slowly whisk in milk and cook for 5 minutes, whisking constantly. The sauce should be smooth and thick. Take off heat and stir in cheddar, gruyere, and nutmeg. Season with salt and pepper to taste. When cheeses are melted stir in bacon to combine. Stir in macaroni and toss to combine. Pour mixture into bacon dish and sprinkle topping over the macaroni mixture. Bake for 30 - 35 minutes until light brown and bubbly. 

Smoked Baby Back Ribs with Bourbon Barbecue Sauce

These ribs are perfect for watching football on Sunday funday. They have a deep smokiness and will just about fall off the bone.

Baby Back Ribs:

Ingredients:

2 racks baby back ribs
2 tbsp. light brown sugar
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried mustard
1 tsp. hot paprika
1/2 tsp. smoked paprika
1 tsp. chili powder
1 tbsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper

Directions:

Mix all ingredients (other than the ribs) together in a small bowl. Rub mixture into both sides of ribs. Stack ribs and wrap with plastic wrap and then wrap with aluminum foil. Refrigerate overnight.

Preheat smoker to 225 - 250°. (I used hickory chips for smoking.) When smoker comes to temperature, place both racks of ribs in smoker. Smoke ribs, meatier side up, for 3 hours, making sure temperature stays between 225 and 250°. Remove ribs from smoker and wrap each rack of ribs tightly in aluminum foil. Return ribs to smoker. Cook, meatier side up, for another hour and a half. Remove from aluminum foil and return to smoker, meatier side up. Smoke for about 30 minutes to an hour, basting meatier side periodically with bourbon barbecue sauce and allowing to caramelize. When ribs feel tender but before they start falling apart, remove from smoker. Let rest at least 15 minutes before serving. 

Bourbon Barbecue Sauce:

Ingredients:

2 tbsp. extra virgin olive oil

2 cups ketchup

1/2 cup bourbon

1 heaping tbsp. dijon mustard

1 tbsp. worchestershire 

2 tbsp. molasses

1 small yellow onion, diced

3 gloves garlic, minced

2 tbsp. light brown sugar

1 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. cayenne pepper

1/4 cup apple cider vinegar

1 cup water

Coat bottom of medium saucepan with olive oil and heat over medium. When hot, add onion and sprinkle with salt. Cook about 5 minutes, until softened. Add garlic and cook for 1 minute. Add the rest of the ingredients and bring to a boil. Once boiling, reduce to simmer, and simmer for 15 - 20 minutes, stirring occasionally. Remove from heat and let cool. Pour into food processor and pulse until smooth. 

JCB by Jean-Charles Boisset No. 21, Crémant de Bourgogne, Brut, NV

This sparkling wine from Burgundy is a good value for a French wine made using the traditional method, but you can find a better value if you look to other countries. It has a slight yeastiness, a full mouth feel and is acidic. The wine has a strong aroma of crisp apple, and flavors of fall fruits. A great wine to drink on a crisp fall evening.

Price: $20.00

Ratings:
Taste: 3
Value: 3
Drinkability: 3
Effervescence: 4
Complexity: 2
Overall: 15

Updates to Rating Systems

I recently read two books about wine that have inspired me to rethink and slightly change my rating system for sparkling wines. I highly recommend both of them if you are looking to further your knowledge and interest in champagne or wine in general. The books are: How to Love Wine: A Memoir and Manifesto by Eric Asimov and Champagne: A Global History by Becky Sue Epstein.

My new ratings system is as follows:

I will still be looking at taste, value, drinkability, and effervescence, but I will now additionally rate the wine based on complexity. I think complexity is another way to differentiate between higher and lower quality wines.

I have also defined my rating scale and decided that it is from 0 - 5 instead of 1 - 5. The breakdown of each point value is:

0: Poor (you do not want to drink this)
1: Satisfactory (probably not worth drinking, but might be serviceable)
2: Fair
3: Good
4: Very Good
5: Extraordinary

The total points possible will now be 25.

Chicken Parmesan with Spaghetti Squash

Yesterday felt like fall, and I wanted to make something warm and comforting. I had heard spaghetti squash could be a decent substitute for regular pasta, so I picked one up at the farmer's market. Turns out, it can be used as a tasty and healthy alternative to spaghetti. At least every now and then.

Ingredients:

1 spaghetti squash, cut in half lengthwise, remove seeds with a spoon
2 chicken cutlets (or 1 breast butterflied and cut in half)
2 - 4 oz. fresh mozzarella, sliced
28 oz. can san marzano tomatoes, crushed
1 small yellow onion, diced
2 cloves garlic, minced
1 tbsp. fresh oregano
1 tbsp. fresh rosemary
1/4 cup olive oil (plus some for tomato sauce and squash)
1/2 cup parmesan
1 tbsp. basil
Salt
Pepper

Directions:

Coat medium sauce pot with olive oil and heat over medium. Add onion and sprinkle with salt. (This helps to sweat the onion.) Cook until translucent and soft, about 7 minutes. Add garlic and cook for 1 minute. Add san marzano tomatoes and bring to boil. Reduce heat to low and simmer for 20-25 minutes. Depending on your tomatoes, the sauce might be bitter; if it's bitter, you can add a little sugar. Season to taste with salt and pepper. Set aside.

Meanwhile, preheat oven to 450°. Sprinkle spaghetti squash with salt, pepper, and cup olive oil. Cook facing down on a baking sheet for 30 minutes or until fork tender. Let cool slightly and use fork to pull spaghetti squash away from skin.

While the squash is cooking, marinate chicken in 1/4 cup olive oil, oregano, rosemary, salt, and pepper. Let marinate for at least 20 minutes. Heat oven safe pan over medium high heat. Sear chicken for 2 minutes, flip and coat top of chicken with generous serving of sauce sauce, then top with
mozzarella, and parmesan. Bake at 450° for 3-5 minutes, until cheese begins to bubble and brown. Broil if necessary. Remove from pan, sprinkle with basil and extra parmesan and serve over spaghetti squash.