Spaghetti Squash with Lemon Chicken

One of our meal prep tasks is to grill chicken breasts for the upcoming week’s meals, so this recipe was quite easy!  You could also use store bought rotisserie chicken and substitute 1 (15 ounce) can of diced tomatoes (with the liquid) for the cherry tomatoes to further simplify.

(modification of original recipe from Goodful)

Serves 4

• 1 spaghetti squash
• Olive oil spray or ½ teaspoon olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

SAUCE:

• 2 teaspoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 3 cups cherry tomatoes, halved
• 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• ½ lemon, juiced (about 1 tablespoon fresh lemon juice)
• 1 cup low sodium chicken broth
• 1 pound boneless/skinless chicken breasts, cooked or grilled and cut into 1-inch pieces
• 8 ounces fresh baby spinach

Preheat oven to 400 degrees.

Carefully poke several holes into the spaghetti squash.  Microwave on high for 5 minutes.  Cut the squash in half lengthwise.  Remove seeds with a spoon (save and rinse the seeds for roasting and enjoying later!).  Spray/drizzle olive oil over the inside of the squash; season with salt and pepper.  Place squash upside down (cut sides facing down) on a foil lined baking sheet.  Bake for 40 minutes or until soft.  Keep warm.

While the squash is roasting, prepare the sauce by heating the oil in a large non-stick skillet.  Add onion and sauté for 2 to 3 minutes over medium-high heat.  Add garlic and cook for 1 minute.  Add tomatoes and cook for 2 minutes or until the onions are translucent.  Add the spices (thyme, salt, pepper and red pepper flakes if using).  Mix well to combine.

Add lemon juice and chicken broth.  Cook until the liquid reduces and thickens, about 15 to 20 minutes, stirring frequently.  Add the diced chicken; cook for 2 minutes.  Add spinach; cook for 2 minutes or until spinach is wilted and well combined.

Using a fork, shred the inside flesh of the roasted spaghetti squash.  Evenly divide the spaghetti strands between 4 plates; pour the chicken sauce over the squash.  Serve and enjoy immediately.

Nutritional Info/Serving:  Calories 268, Fat 7g, Protein 29g, Carbs 26g

21 Day Fix Container Equivalents/Serving:  1 Red, 2 Green, 0.5 tsp