Description
A healthy yet indulgent dish featuring roasted spaghetti squash filled with savory chicken, fresh spinach, and cherry tomatoes, all infused with garlic.
Ingredients
Scale
- 1 spaghetti squash
- 2 chicken breasts, cooked and shredded
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup cherry tomatoes, halved
- 1 cup fresh spinach
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the flesh with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30 to 40 minutes until tender.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant and golden.
- Fold in the cooked chicken and cherry tomatoes, cooking until warm and tomatoes soften, about 5 minutes.
- Add the fresh spinach and stir until it wilts. Season with salt and pepper.
- Once the spaghetti squash is roasted, scrape the insides into strands and add the chicken mixture, tossing gently.
- Serve warm, sprinkled with Parmesan cheese.
Notes
For meal prep, roast the spaghetti squash in advance and store the strands for up to four days. Reheat and combine with the chicken mixture when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg
Keywords: spaghetti squash, garlic chicken, healthy dinner, gluten-free, Italian cuisine