Ingredients
- 1 medium spaghetti squash
- 1 lb boneless, skinless chicken breasts cut into bite size pieces.
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- 2 tbsp butter
- 2 cloves minced garlic
- ¼ white or yellow onion, diced finely
- ¼ cup chopped sun-dried tomatoes
- 1 cup heavy cream
- ½ cup Parmesan Cheese, finely grated
- 4 ounces fresh spinach
Directions
- Preheat oven to 400F and line a baking sheet with tinfoil.
- Cut spaghetti squash in half lengthwise, remove seeds and place face down on baking sheet. Bake for 45-60 minutes until flesh can easily be removed with a fork.
- While squash is baking, place chicken breast pieces in a bowl with the Italian Seasoning and a dash of salt and pepper.
- In a large skillet, melt the butter on medium heat. Add the chicken and cook for 8 minutes. Once you no longer see pink, add in the minced garlic and diced onion. Cook on medium heat for 2-4 minutes, until onions are soft.
- Add in the chopped sun-dried tomatoes and cook for 1 minute, just to warm the tomatoes.
- Once tomatoes are warm, pour in 1 cup of heavy cream and cook until heated through and it begins to bubble.
- Remove from heat and stir in the spinach and Parmesan Cheese.
- Once squash is fully cooked, remove the flesh by scraping it out with a fork. Add the spaghetti ‘noodles’ to the chicken and cream mixture.
- Mix together well and serve immediately.