This simple and delicious meal served on spaghetti squash combines flavors of ingredients that can be found in most kitchens.

Gallery

Recipe Summary

prep:
25 mins
cook:
40 mins
additional:
15 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

    Advertisement
  • Cut spaghetti squash in half and scoop out the seeds and ribbing. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and use a fork to poke small holes along the outside skin.

  • Bake in the preheated oven until lightly browned on the outside and easily pierced with a knife, about 40 minutes. Remove from oven, flip cut-side up, and let cool until easily handled.

  • Meanwhile, season chicken with cayenne pepper, garlic powder, and paprika.

  • Heat olive oil in a pan over medium heat. Add onion, serrano pepper, and garlic; cook and stir until nearly tender, about 3 minutes. Add the chicken and cook until mostly browned, about 6 minutes. Add tomatoes and boil until juices are released, about 5 minutes. Stir in bouillon to dissolve; reduce heat to low. Add spinach and simmer until slightly wilted, about 2 minutes. Squeeze in lime juice and stir.

  • Scrape insides of squash into spaghetti strands with a fork. Serve chicken and spinach over spaghetti squash.

Nutrition Facts

196 calories; protein 25.3g; carbohydrates 11.1g; fat 5.8g; cholesterol 64.6mg; sodium 246.1mg. Full Nutrition
Advertisement
Advertisement