Lemon Chicken & Spaghetti Squash
from the video
The Best Fall Squash Recipes
by Mel Boyajian
for 4 servings
1 spaghetti squash
sea salt, to taste
black pepper, to taste
2 chicken breasts, cut into 1-2 in pieces
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups (600 g) cherry tomato, halved
½ teaspoon sea salt
¼ teaspoon black pepper
½ lemon, juiced
1 cup (235 mL) chicken broth
8 oz (235 g) baby spinach
Preheat oven to 375˚F (190˚C).
Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.
Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.
Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
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.
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.
Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes.
Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.
Using a fork, shred the inside of the squash.
Pour sauce over the squash. Serve immediately.
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