Spaghetti Squash with Spinach and Chicken recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes

Ingredients

1 spaghetti squash
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste
2 pounds boneless, skinless chicken breasts, cubed
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 teaspoon olive oil
½ cup finely chopped onion
1 serrano pepper, finely chopped
2 cloves garlic, finely chopped
3 large tomatoes, diced
1 cube chicken bouillon (such as Knorr®)
2 ½ cups baby spinach
½ lime

Nutrition Info

196.1 calories
carbohydrate: 11.1 g
cholesterol: 64.6 mg
fat: 5.8 g
fiber: 1.5 g
protein: 25.3 g
saturatedFat: 1.2 g
servingSize: -
sodium: 246.1 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Cut spaghetti squash in half and scoop out the seeds and ribbing. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and use a fork to poke small holes along the outside skin.

  3. Bake in the preheated oven until lightly browned on the outside and easily pierced with a knife, about 40 minutes. Remove from oven, flip cut-side up, and let cool until easily handled.

  4. Meanwhile, season chicken with cayenne pepper, garlic powder, and paprika.

  5. Heat olive oil in a pan over medium heat. Add onion, serrano pepper, and garlic, cook and stir until nearly tender, about 3 minutes. Add the chicken and cook until mostly browned, about 6 minutes. Add tomatoes and boil until juices are released, about 5 minutes. Stir in bouillon to dissolve, reduce heat to low. Add spinach and simmer until slightly wilted, about 2 minutes. Squeeze in lime juice and stir.

  6. Scrape insides of squash into spaghetti strands with a fork. Serve chicken and spinach over spaghetti squash.

Recipe Yield

8 servings

Recipe Note

This simple and delicious meal served on spaghetti squash combines flavors of ingredients that can be found in most kitchens.

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