Light and Delicious Chicken Spinach Spaghetti Squash
A healthy, flavorful dish combining chicken, fresh spinach, and spaghetti squash, perfect for family dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free, Low-Carb
Ingredients
- 1 medium-sized spaghetti squash (about 2 to 3 pounds)
- 2 boneless, skinless chicken breasts
- 4 cups fresh spinach
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
- While the squash is roasting, heat another tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 7-8 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let it rest.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Then, add the fresh spinach and cook for 2-3 minutes until wilted.
- Shred the cooked chicken and add it to the skillet with the spinach. Stir gently to combine, allowing the flavors to meld.
- Once the squash has roasted, use a fork to scrape out the flesh, creating spaghetti-like strands. Add these strands to the skillet with the chicken and spinach mixture.
- Toss everything together over low heat until heated through. If desired, sprinkle grated Parmesan cheese over the top just before serving.
Notes
For best results, avoid overcooking the spinach and spaghetti squash. You can customize the vegetables or proteins to your preference.