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Spaghetti Squash with Spinach and Chicken

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

1 h 20 m servings 196
Original recipe yields 8 servings

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. Meanwhile, season chicken with cayenne pepper, garlic powder, and paprika.
  5. 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.
  6. Scrape insides of squash into spaghetti strands with a fork. Serve chicken and spinach over spaghetti squash.

Nutrition Facts


Per Serving: 196 calories; 5.8 11.1 25.3 65 246 Full nutrition

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