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.
Lemon Chicken and Spaghetti Squash
Amount Per Serving
Calories 321Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Total Carbohydrates 25g8%
* Percent Daily Values are based on a 2000 calorie diet.