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Lemon Chicken and Spaghetti Squash

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Course All Recipes, Dinner, Lunch
Cuisine 1:1 Ratio, All, Bodybuilding Friendly, Poultry
Servings 6
Calories 321 kcal


  • 3 lbs spaghetti squash
  • 2 tbs olive oil
  • sea salt & pepper to taste
  • 20 oz chicken breasts cut into 1-inch pieces

For the Sauce:

  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 3 cups cherry tomatoes halved
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 lemon juiced
  • 1 cup chicken broth
  • 8 oz baby spinach


  • Preheat oven to 375˚F/200˚C. Poke several holes in a straight line down the center of the spaghetti squash. Microwave on high for 5 minutes.
  • Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with 1 tbs olive oil, and season with salt and pepper. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
  • Using a skillet, cook the chicken breast on medium-high heat with 1 tbs olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.
  • Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.
  • Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.
  • Using a fork, shred the inside of the squash. Pour sauce over the squash. Serve immediately.



Calories: 321kcalCarbohydrates: 25gProtein: 34gFat: 9gSodium: 159mg
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