Lemon Chicken & Spinach Spaghetti Squash
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 spaghetti squash
  • 1½ tbsp. olive oil
  • salt
  • pepper
  • 2 chicken breasts, chopped into bite sized pieces
  • ¼ tsp. oregano
  • ½ medium onion, diced
  • 2-3 garlic cloves, minced
  • 1 pint grape tomatoes, halved
  • 1 cup chicken broth
  • ¼ cup fresh lemon juice
  • 2 cups baby spinach
Instructions
  1. Preheat oven to 375 degrees.
  2. Poke holes in spaghetti squash and microwave for 5 minutes.
  3. Cut in half horizontally and scoop out seeds inside.
  4. Drizzle insides with ½ tbsp. olive oil.
  5. Season with salt and pepper.
  6. Place upside down on a baking sheet lined with aluminum foil or parchment paper.
  7. Bake for 40 minutes.
  8. While baking add ½ tbsp. olive oil to large skillet and warm over medium heat.
  9. Add chicken and season with about ½ tsp. salt and ½ tsp. pepper as well as your oregano.
  10. Cook chicken for about 8-10 minutes stirring frequently until cooked through.
  11. Remove chicken to a plate.
  12. Add remaining ½ tbsp. olive oil to the skillet and heat.
  13. Add onion and garlic and sauté for 4-5 minutes or until tender.
  14. Add grape tomatoes and sauté another 3 minutes.
  15. Add chicken broth and lemon juice.
  16. Turn heat up to high and bring to a slight boil.
  17. Reduce heat and simmer for about 15-20 minutes or until sauce has reduced by half.
  18. Press lightly on the backs of the tomatoes to release sauce.
  19. Add chicken back to skillet and cook for 2 minutes.
  20. Add baby spinach and cook for another 2-3 minutes.
  21. When squash is done remove from oven to cool slightly.
  22. Scrape out insides with a fork and shred to resemble pasta.
  23. Top with chicken mixture.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/lemon-chicken-spinach-spaghetti-squash/