1 spaghetti squash
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
Slice spaghetti squash in half lengthwise and remove seeds.
Drizzle with olive oil and salt & pepper to taste
Place spaghetti squash into a baking dish face down and bake it into the oven at 375 for about 35 minutes.
Slice the chicken breast into cubes and heat on a skillet with oil
Once the chicken is browned, remove chicken from skillet and set aside
Add onions and garlic into skillet, until onions are translucent
Add tomatoes, lemon juice, chicken broth, salt, pepper and cook for about 20 minutes until sauce is reduced.
Add chicken and spinach into sauce (*warning: spinach will look like a lot but I promise it shrinks down!). Mix all together
Using a fork, shred the spaghetti squash.
Scoop the sauce onto a bed of spaghetti squash and enjoy! #keepitclean