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
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
-
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.
-
Scoop out one half of the squash per person.
-
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.
-
Add the spaghetti squash to the mixture and the butter.
-
Reduce the heat to medium and cover with a lid.
-
Cook until the squash is warm and the chicken is cooked.
-
Top with feta cheese and green onions and enjoy!
See what other Food52ers are saying.