Spicy Chicken Spaghetti Squash
 
 
When spaghetti squash is in season this makes a wonderful one dish meal.
Author:
Recipe type: Main Dish
Serves: 6
Ingredients
  • 1 spaghetti squash (about 3 pounds), cut in half and deseeded
  • 2 chicken breasts, sliced in half thickness wise to give 4 thin sliced chicken breasts
  • 5 ounce container baby spinach
  • 28 ounce carton chopped Tomatoes - I used Pomi
  • 2 tablespoons butter - if dairy free use goat butter, devided
  • 1 tablespoon olive oil
  • 3 tablespoons chopped fresh parsley
  • cayenne pepper
  • thyme
  • paprika
  • salt
  • pepper
Instructions
  1. Cover a cookie sheet with parchment paper and lay both spaghetti squash halves face down on parchment paper.
  2. Bake at 375 degrees for 30 minutes. You should be able to easily prick the skin with a fork.
  3. Scrape the spaghetti squash out of the shell with a spoon and put in a serving dish.
  4. Add 1 tablespoon butter to squash, then a little sea salt and pepper to taste.
  5. Sprinkle chicken breasts with cayenne pepper, thyme, and paprika. Then sautee in 1 tablespoon butter 1-2 minutes on each side. Let cool for a couple of minutes and slice into thin slices.
  6. Add back in skillet, add tomatoes and parsley and heat through.
  7. Sautee spinach in 1 tablespoon olive oil with salt and pepper just long enough for some of the leaves to wilt.
  8. Add spinach on top of spaghetti squash, then add the meat and tomato mixture on top.
  9. Serve immediately.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/spicy-chicken-spaghetti-squash/