I'm currently making a pan roasted chicken breast with a garlic thyme butter. I will serve it sliced over spaghetti squash and fresh spinach tagliolini. With more garlic and olive oil (and maybe a little more butter, because I love the texture of butter on pasta).
I don't own a cast iron skillet, so I'm making do with an oven proof skillet in which to first pan sear the chicken then bake it to doneness at 400 degrees (15 or 20 minutes). The benefit of this method is that you get a nice brown crust on the chicken, making it look all the more appetizing and have a nice textural contrast between crispy skin and juicy meat.
This is my first time making spaghetti squash. I cut it in half, removed the seeds, brushed it with olive oil and put both halves face down on a baking sheet in the oven for 15 minutes, also at 400 degrees. I'll scoop it out and toss it with the pasta to serve. The green pasta and yellow squash should be visually appealing.
It turned out simple and tasty: chunks of juicy chicken, al dente pasta and the sweet fresh taste of the squash. The pan juices, sauteed onions and butter became a light sauce. The squash and pasta didn't mix as easily as I'd have liked, I will have to explore why. I will be making this again, perhaps with some thinly sliced roasted poblano peppers tossed into the pasta.