SPAGHETTI SQUASH WITH SPINACH AND CHICKEN

Spaghetti Squash with Spinach and Chicken image

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

Provided by Jerry Trevino

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

Ingredients

1 spaghetti squash
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste
2 pounds boneless, skinless chicken breasts, cubed
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 teaspoon olive oil
½ cup finely chopped onion
1 serrano pepper, finely chopped
2 cloves garlic, finely chopped
3 large tomatoes, diced
1 cube chicken bouillon (such as Knorr®)
2 ½ cups baby spinach
½ lime

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
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 : Calories 196.1 calories, Carbohydrate 11.1 g, Cholesterol 64.6 mg, Fat 5.8 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 1.2 g, Sodium 246.1 mg, Sugar 2.4 g