| Servings |
|
Ingredients
- 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
Ingredients
For the Sauce:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
Lemon Chicken and Spaghetti Squash
Amount Per Serving
Calories 321
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Sodium 159mg
7%
Total Carbohydrates 25g
8%
Protein 34g
68%
* Percent Daily Values are based on a 2000 calorie diet.