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
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Ingredients
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1
Spaghetti Squash - roasted
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1/2 cup
sun dried tomatoes in oil
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1/2
yellow onion - diced
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3
cloves garlic - chopped
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1 cup
spinach
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1
chicken breast - diced and seasoned with salt and pepper
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2 tablespoons
butter
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1/3 cup
feta cheese
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Salt and Pepper to taste
Directions
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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.
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Scoop out one half of the squash per person.
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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.
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Add the spaghetti squash to the mixture and the butter.
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Reduce the heat to medium and cover with a lid.
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Cook until the squash is warm and the chicken is cooked.
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Top with feta cheese and green onions and enjoy!
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