Instructions
  • 1 spaghetti Squash
  • Olive oil
  • Salt
  • Pepper
  • 2 chicken breasts-cut into 1-2 inch pieces.
Sauce
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups cherry tomatoes, halved
  • ½ t salt
  • ¼ t pepper
  • ½ lemon
  • 1 cup chicken broth
  • 8 oz baby spinach
Directions
  • Preheat oven to 325 degrees
  • Cut squash in half. Remove seeds and drizzle with olive oil, season with salt and pepper
  • Place squash upside down on baking tray, bake 40 minutes or until soft. Let cool.
  • Using a pan, cook chicken on medium-high heat with olive oil for 6-8 minutes until chicken is golden brown and fully cooked.
  • Saute onion for a few minutes, add garlic, cook for 1 minute, add tomatoes, cook for 2 minutes, cook until onions are translucent.
  • Add lemon juice and chicken broth, cook until liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes, add spinach and cook for 2 more.
  • Shred the squash using a fork, pour sauce over the squash and serve immediately.