HOW TO MAKE

Lemon Chicken & Spaghetti Squash

An easy, healthy, and foolproof spaghetti alternative that will (almost) taste just like the real thing.

Ingredients

1 spaghetti squash
Olive oil
Sea salt, to taste  
Black pepper, to taste
2 chicken breast, cubed into 1-2 inch pieces

For the sauce:
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
½ teaspoon sea salt
¼ teaspoon black pepper
½ lemon, juiced
1 cup chicken broth
8 ounces baby spinach

STEP 1

Slice spaghetti squash in half lengthwise and remove seeds.

STEP 2

Drizzle with olive oil and salt & pepper to taste 

STEP 3

Place spaghetti squash into a baking dish face down and bake it into the oven at 375 for about 35 minutes. 

STEP 4

Slice the chicken breast into cubes and heat on a skillet with oil 

STEP 5

Once the chicken is browned, remove chicken from skillet and set aside 

STEP 6

Add onions and garlic into skillet, until onions are translucent 

STEP 7

Add tomatoes, lemon juice, chicken broth, salt, pepper and cook for about 20 minutes until sauce is reduced.

STEP 8

Add chicken and spinach into sauce (*warning: spinach will look like a lot but I promise it shrinks down!). Mix all together

STEP 9

Using a fork, shred the spaghetti squash.

STEP 10

Scoop the sauce onto a bed of spaghetti squash and enjoy! #keepitclean


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