Adobo-Style Braised Chicken Breast with Ginger-Infused Spaghetti Squash

Preheat your oven to 400°F (200°C). Pierce the spaghetti squash with a fork, place on a baking sheet, and roast until tender, about 45 minutes. Once cooled, scrape the flesh with a fork into long, noodle-like strands.

While the squash roasts, cut the chicken breast into bite-sized strips. In a small non-stick pan, lightly sear the chicken until golden brown. Add a splash of water and the soy sauce to the pan, then lower the heat to simmer until the chicken is cooked through and the sauce has reduced to a sticky, savory glaze, about 6-8 minutes.

Toss the prepared spaghetti squash strands with the pan juices. Arrange the glazed chicken over the squash and serve immediately while hot, ensuring the chicken's savory notes coat the slightly sweet squash.