TOMATO LEMON CHICKEN OVER SPAGHETTI SQUASH RECIPE - (3.5/5)

Tomato Lemon Chicken over Spaghetti Squash Recipe - (3.5/5) image

Provided by tammy1365

Number Of Ingredients 16

SAUCE:
1 spaghetti squash
1 tablespoon coconut oil
Sea salt, to taste
Black pepper, to taste
2 chicken breast, cut into 1-2 inch pieces
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
8 ounces sliced mushrooms
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 lemon, juiced
1 cup chicken broth
8 ounces baby spinach
1/4 cup grated Parmesan cheese

Steps:

COOK THE SQUASH Preheat oven to 350°F. Cut the squash in half, lengthwise. Use a spoon to scrape the pulp out and remove the seeds. Place the squash on a baking sheet with the cut side down. Line the baking sheet with foil for easy clean-up. Bake for about 30 minutes, or until a fork easily punctured the skin and the squash seems soft. Scrape the cooked squash with a fork, to create the stringy, spaghetti squash. PREPARE THE CHICKEN: Heat the coconut oil in a skillet over medium high heat. Add the onion and garlic and cook for about 5 minutes or until soft. Stir in the mushrooms and cook for about 5 more minutes. Add the chicken, chicken broth, lemon juice, tomatoes and spinach to the pan. Stir about 5 minutes until the spinach is wilted and the chicken cooked through. Stir in the parmesan cheese To serve, place about 1/4 of the spaghetti squash on a plate and top with about 1 cup of the chicken veggie mixture.