This Chicken and Spaghetti Squash recipe is so tasty and full of fun flavors! If you are a low carb/keto person and miss pasta, you might like spaghetti squash as an alternative. However, this recipe would also be super delicious even without the spaghetti squash!
Lots of healthy protein and fat in this recipe! Enjoy!
- 1 large roasted spaghetti squash
- 2 Tbsp avocado or olive oil
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 1 large head of broccoli, florets only, chopped
- 1-1.5 lb boneless, skinless chicken breast, chopped
- 3 cups baby spinach
- 1 cup sun-dried tomatoes (if in liquid, drain first. You can also used dried)
- 2 Tbsp fresh basil, chopped
- 1 tsp pink Himalayan or sea salt, to taste
- 2/3 cup feta cheese, crumbled
Preheat oven to 400F
Cut ends off the squash and slice it in half, lengthwise. Scoop out and toss the seeds and “innards”.
Drizzle the inside of each half with oil and spread it around with your fingers. Sprinkle with plenty of salt.
Place the squash face down on a baking sheet and bake for 35-50 minutes (depending on how soft you want it and how big the squash is). Test by sticking a fork into the squash to make sure it is soft to test doneness.
Remove the squash from the oven and once it is cool enough, use a fork to scrape out the insides into the “spaghetti strands”.
Heat a large skillet on the stove over med-high and add the avocado oil. Once the oil is warm, add the chopped onion and saute until soft.
Next, add the chopped chicken and garlic to the skillet; sprinkle with salt and pepper and cook, stirring occasionally, until cooked through.
Add the broccoli florets, sun dried tomatoes, spinach and basil. Cover the skillet and allow to cook until spinach is wilty and broccoli is cooked, but not too soft (3-5 minutes).
Stir in the cooked spaghetti squash and feta cheese. Season with any additional salt and pepper desired and serve!