- 1 spaghetti squash
- 2 boneless, skinless chicken breasts
- Olive oil
- Salt and pepper
- 2 boneless, skinless chicken breasts, cubed
- 1 onion, diced
- 4 cloves garlic, minced
- 3 cups cherry tomatoes, sliced in half
- 1/2 lemon, juiced
- 1 cup chicken broth
- 10 oz spinach
Use fork to make small holes around long circumference of squash. Microwave 5 minutes. Remove (will be hot!) and cut squash in half, longways. Spoon out seeds and strings. Drizzle with olive oil and salt and pepper to taste. Flip upside down so opening in facing downwards. Bake at 400 for 40 minutes. Flip and shred inside of squash with 2 forks then spoon out onto plate.
While squash is in oven...Heat pan over medium-high heat. Drizzle oil in pan. Cook chicken on all sides. Set aside. Add a little more oil. Brown onions. Add garlic for 1 minute. Salt and pepper to taste. Add tomatoes, lemon juice, and chicken broth. Simmer 20 minutes. Add chicken back in and add spinach. Continue to cook until spinach wilts, stirring constantly. Spoon on top spaghetti squash.
Makes 4-6 servings.