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Lemon Chicken & Spaghetti Squash

by Mel Boyajian • from the video The Best Fall Squash Recipes


for 4 servings

1 spaghetti squash

  • olive oil
  • sea salt, to taste
  • black pepper, to taste
  • 2 chicken breasts, cut into 1-2 (2 1/2 cm) in pieces


  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups
    cherry tomato, halved (600 g)
  • ½ teaspoon
    sea salt
  • ¼ teaspoon
    black pepper
  • ½ lemon, juiced
  • 1 cup
    chicken broth (240 mL)
  • 8 oz
    baby spinach (235 g)



  1. Preheat oven to 375˚F (190˚C).
  2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.
  3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.
  4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
  5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.
  6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.
  7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes.
  8. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.
  9. Using a fork, shred the inside of the squash.
  10. Pour sauce over the squash. Serve immediately.
  11. Enjoy!




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