Description
This Marry Me Spaghetti Squash has all the creamy, sun-dried tomato flavour of the classic pasta dish but swaps in spaghetti squash for a lighter, veggie-packed twist that’s packed with 30g of protein per serving
Ingredients
Units
- 1 small to medium spaghetti squash (about 4 cups)
- 1-2 tbsp olive oil
- 1 chicken breast or 2 chicken thighs
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1/4 cup chopped sun-dried tomatoes (in oil)
- 3/4 cup cream or coconut milk
- 1/4 to 1/2 cup chicken broth, to taste
- 1/3 cup parmesan cheese
- 1 cup chopped spinach
- Salt and pepper, to taste
- 1/2 cup shredded cheese of choice (optional), for topping
Instructions
- Preheat the oven to 400°F. Cut the spaghetti squash in half and remove the seeds.
- Spray the cut sides with cooking spray and place the squash face down on a baking sheet. Bake for 20 to 30 minutes, or until fork-tender.
- Cut the chicken into small cubes and season with salt and pepper.
- Heat a bit of oil in a large pan over medium heat and sauté the chicken until golden and cooked through. Remove from the pan and set aside.
- Add a bit more oil to the same pan along with the shallots and garlic. Cook until fragrant and softened.
- Stir in the sun-dried tomatoes, cream, and 1/4 cup of the chicken broth. Cook for a couple of minutes until the mixture starts to bubble.
- Add the spinach and stir to combine, then return the chicken to the pan and mix well.
- Scrape the spaghetti squash into strands with a fork, then add the strands to the pan with the parmsean cheese and toss everything together. Stir in more chicken broth, up to 1/2 cup total, if the sauce needs loosening. Season to taste with salt and pepper.
- Serve directly from the pan, or spoon the mixture back into the squash shells, top with the shredded cheese, and bake at 400°F for 5 to 10 minutes, until the cheese is melted and bubbly.
Notes
Storage and reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop or in the microwave, stirring well and adding a splash of broth to loosen the sauce.
- I don’t recommend freezing this dish since the squash and cream sauce can turn watery once thawed.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 570
- Sugar: 6g
- Fat: 30g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g