This spicy chicken spaghetti squash makes a great gluten free and Paleo friendly meal for an early fall evening. I think you are going to love this dish.
The spaghetti squash is in season and when combined with spinach, tomatoes, fresh parsley, and spicy chicken you have a savory one dish gluten free meal perfect for entertaining. The cayenne pepper adds a little spice to the chicken and the flavors all blend well together.
It can easily be converted into a vegan meal by leaving the chicken breasts out. Just add a little cayenne pepper, paprika, and thyme to the tomatoes to give it the same flavor.
This was one of my first recipes I came up with over three years ago when I had to change my eating habits and we still eat it fairly often. I hope you enjoy this gluten free and Paleo friendly meal as much as we do.
- 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
- Cover a cookie sheet with parchment paper and lay both spaghetti squash halves face down on parchment paper.
- Bake at 375 degrees for 30 minutes. You should be able to easily prick the skin with a fork.
- Scrape the spaghetti squash out of the shell with a spoon and put in a serving dish.
- Add 1 tablespoon butter to squash, then a little sea salt and pepper to taste.
- 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.
- Add back in skillet, add tomatoes and parsley and heat through.
- Sautee spinach in 1 tablespoon olive oil with salt and pepper just long enough for some of the leaves to wilt.
- Add spinach on top of spaghetti squash, then add the meat and tomato mixture on top.
- Serve immediately.