Lemon Chicken & Spinach Spaghetti Squash

If you're looking for a light but flavorful dish then look no further! This Lemon Chicken & Spinach Spaghetti Squash satisfies your pasta craving without all the calories and sluggish feeling that can accompany a big plate of pasta. I absolutely love pasta, however if you're like me and could eat it for every meal substituting the real thing for this low-carb alternative is necessary every now and then! 😉  You will need: 1 spaghetti squash, olive oil, salt, pepper, oregano, chicken, onion, garlic, grape tomatoes, baby spinach, chicken broth, and a lemon.

Preheat oven to 375. Poke holes in spaghetti squash and microwave for 5 minutes. Cut open horizontally. Scoop out seeds. Drizzle inside of squash with olive oil and season with salt and pepper. Line a baking sheet with aluminum foil or parchment paper. Place squash upside down and roast for about 40 minutes.

Heat olive oil over medium heat in a large skillet. Add chicken and season with salt, pepper, and oregano. Cook chicken stirring frequently for about 8-10 minutes or until cooked through and no longer pink. Remove to a plate.

Add a little more olive oil to the skillet and heat. Add diced onions and garlic and sauté until tender (about 4-5 minutes).

Add halved tomatoes and sauté for about few minutes. Add chicken broth and lemon juice. Bring to a slight boil, turn down heat, and simmer for 15-20 minutes or until liquid has reduced by half. Push lightly on the backs of the tomatoes to release juice into the sauce.

Your sauce should look like this! Add your chicken back to the skillet and cook for a couple more minutes.

Stir in baby spinach and cook for another couple minutes.

Your finished chicken/sauce mixture should look like this! Turn down heat to low to keep warm.

Remove your spaghetti squash from the oven when it's done and allow to cool slightly.

Using a fork scrape out the insides of the squash and shred. It should have a pasta-like consistency.

Serve topped with your chicken mixture! Even my fiancé loved this recipe and he usually isn't a fan of pasta alternatives! Try it out - I promise you won't be disappointed!  Enjoy!

5.0 from 1 reviews

Lemon Chicken & Spinach Spaghetti Squash

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

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.

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