Spring

Spaghetti Squash with Chicken and Sun Dried Tomatoes

by:
February 16, 2016
5
1 Ratings
Spaghetti Squash with Chicken and Sun Dried Tomatoes
Photo by brooke
  • Serves 2
Author Notes

This recipe is a low carb version of a delicious pasta dish featuring succulent cubes of chicken and sweet and tangy sun dried tomatoes. —brooke

What You'll Need
Ingredients
  • 1 Spaghetti Squash - roasted
  • 1/2 cup sun dried tomatoes in oil
  • 1/2 yellow onion - diced
  • 3 cloves garlic - chopped
  • 1 cup spinach
  • 1 chicken breast - diced and seasoned with salt and pepper
  • 2 tablespoons butter
  • 1/3 cup feta cheese
  • Salt and Pepper to taste
Directions
  1. To start, roast your butternut squash. Cut your squash in half, set your oven to 400 degrees fahrenheit, scoop out the seeds, and set your squash face down on a baking sheet. Bake for about 40 minutes or until the squash is easily pierced with a fork.
  2. Scoop out one half of the squash per person.
  3. Saute the sun dried tomatoes, onions and garlic until the onions are translucent. Add in your chicken and cook until the chicken is cooked through, about 5-7 minutes.
  4. Add the spaghetti squash to the mixture and the butter.
  5. Reduce the heat to medium and cover with a lid.
  6. Cook until the squash is warm and the chicken is cooked.
  7. Top with feta cheese and green onions and enjoy!
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1 Review

SDL
SDL October 13, 2024
Brook -this is so good! We've made this multiple times, and is a favorite, we've altered it slightly to become stuffed spaghetti squash (had ground chicken that needed to be used and served in the roasted spaghetti squash - we pare a slice of the "bottom" off the boat halves before roasting to allow it to sit steadily - It's delicious with or without the feta for the dairy-free). Thank you for sharing!