Ever since I tried spaghetti squash for the first time last year, I've been hooked. It's a much healthier alternative to high-calorie, high-carb pasta and it tastes even better. This recipe is so flavorful and it makes enough for 4 meals (bring out the tupperware).
Prep Time: 10 minutes Cook Time: 45 minutes
- 2 spaghetti squash
- 2 chicken breasts and 4 chicken thighs (or whichever cut of meat you prefer)
- 2 lemons
- 1 tablespoon of butter
- 3 cloves of garlic
- 2 shallots
- 1 cup of white wine (we use a white blend)
- 1 cup of basil
- Salt & Pepper
- Preheat oven to 400 degrees.
- Cut off the ends of the spaghetti squash and then slice it in half. Scoop out the inside of the spaghetti squash, removing the seeds (The spaghetti squash can be really difficult to cut so be careful!)
- Place the spaghetti squash on a baking sheet. Drizzle with olive oil and season with salt & pepper. Bake for 45 minutes.
- Finely chop the garlic and shallots.
- In a medium pan, heat olive oil and 1/2 tbsp of butter over medium heat. Add the garlic and shallots and 1/2 cup of white wine. Once the wine starts to simmer, place chicken breasts in the pan and cook for 10-12 minutes.
- In a separate pan, heat the remaining butter, olive oil, garlic, shallots and wine in a pan. Once that starts to simmer add the spinach and stir until it has wilted.
- Remove the spaghetti squash from the oven and using two forks, scrape out the flesh into long strands (so they resemble spaghetti noodles).
- Toss the spaghetti squash into a large bowl and add in the spinach reduction.