Spaghetti Squash with Spinach and Chicken recipe
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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 caloriescarbohydrate: 11.1 gcholesterol: 64.6 mgfat: 5.8 gfiber: 1.5 gprotein: 25.3 gsaturatedFat: 1.2 gservingSize: -sodium: 246.1 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti Squash with Spinach and Chicken
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
Meanwhile, season chicken with cayenne pepper, garlic powder, and paprika.
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.
Scrape insides of squash into spaghetti strands with a fork. Serve chicken and spinach over spaghetti squash.