Chicken — Spaghetti Squash — The Meal That Made the Table Real

May. The month that always accelerates. School ending, summer approaching, Sarah's Table orders increasing as event season arrives. The wedding-industrial-complex of Nashville is in full swing: engagement parties, bridal showers, rehearsal dinners. Every couple getting married this spring needs food and some of them — a growing some — are finding Sarah's Table through Instagram or word of mouth or the bride at the Hendricks barn who told everyone she knows that the cornbread made her feel at home.

This month: three wedding-related events booked. Three. Plus the regular clients. The Sundays are getting packed. I'm cooking from 5 AM to 6 PM. The commercial kitchen in Madison is at capacity — not because the kitchen is small but because there are only so many hours in a Sunday and I am one person with two hands and one oven and the orders are exceeding the capacity of a solo operator on a single day. The math problem is no longer "can I make money?" The math problem is: "can I make ENOUGH food?" The problem has inverted. The problem is a good problem. The best problems are the ones where the demand exceeds the supply. Every economics textbook says so. Jayden's fire truck economics included.

I need help. The thought arrives the way the business name arrived: fully formed, obvious, inevitable. I need help. I can't cook for twelve clients and three weddings on Sundays alone. I need a second pair of hands. The first hire. The first employee of Sarah's Table. The first person who isn't me or Chloe (who helps but is TEN and has school and a life and can't be on payroll). A real employee. A real paycheck. A real commitment to another person.

I asked Wanda. At work, at the dental office, in the break room. I said: "Do you know anyone who can cook and is available Sundays?" She said: "I can cook and I'm available Sundays." I stared at her. She said: "What? I've been watching you build this for five years. I was your first volunteer at the first screening. I suggested Madison. I've been waiting for you to ASK." She's been waiting. Wanda has been waiting to be asked. The woman who has been my cheerleader since the first community screening, who suggested the location, who showed up at every event — she's been waiting. She wants in. The first employee of Sarah's Table is Wanda.

I made a celebration dinner: Earline's chicken and dumplings. The meal that celebrates and comforts simultaneously. The meal that says: something new is happening and the new thing is good and the dumplings are the proof. Sarah's Table has an employee. The table now seats two cooks. The table is getting bigger. The table is getting real.

A celebration dinner needed to feel like something — not just food to fill a plate, but food that marks a moment you’ll want to remember. Chicken and spaghetti squash is exactly that for me: warm, real, a little unexpected, and satisfying in the way that makes you sit back and exhale when you’re done. The night I told Wanda she was officially on the Sarah’s Table payroll, I needed the meal to match the weight of what we were starting together — and this one did.

Chicken & Spaghetti Squash

Prep Time: 15 min | Cook Time: 50 min | Total Time: 1 hr 5 min | Servings: 4

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 1 1/2 lbs boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup fresh basil, roughly chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Roast the squash. Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Brush cut sides with 1/2 tablespoon olive oil and season with salt and pepper. Place cut-side down on a rimmed baking sheet and roast for 40–45 minutes, until the flesh is easily pierced with a fork and strands pull away cleanly.
2. Season and cook the chicken. While the squash roasts, pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 6–7 minutes per side, until golden and cooked through to an internal temperature of 165°F. Transfer to a cutting board, rest 5 minutes, then slice or shred.
3. Build the sauce. Reduce heat to medium. In the same skillet, add the remaining 1/2 tablespoon olive oil. Add garlic and cook 1 minute until fragrant. Pour in the diced tomatoes (with juices), add red pepper flakes if using, and simmer 5–6 minutes, stirring occasionally, until the sauce thickens slightly.
4. Pull the squash strands. Use a fork to scrape the inside of each roasted squash half, pulling the flesh into long spaghetti-like strands. Add the strands directly to the skillet with the tomato sauce and toss to coat evenly.
5. Combine and serve. Plate the sauced squash and top with sliced or shredded chicken. Finish with fresh basil and a generous sprinkle of Parmesan. Serve immediately.

Nutrition (per serving)

Calories: 315 | Protein: 38g | Fat: 11g | Carbs: 17g | Fiber: 4g | Sodium: 470mg