Chicken and Spaghetti Squash
Recipes

{Recipe} Food Friday: Chicken and Tomato Spaghetti Squash

Happy Friday, friends!

Since I’m always experimenting in the kitchen, I decided to make Fridays around here “Food Friday.” Original, no? I try.

Recipes will vary – main dishes, desserts breakfast… – but there will be a new one here every Friday. With better, original photography. My photographs of this recipe didn’t exactly turn out stunning – hence why I’m using a borrowed pic.

Chicken and Spaghetti Squash
Source/Buzzfeed

During the first week of Whole30, my dinner was this incredible Chicken, Tomato, and Spaghetti Squash concoction. I got the original recipe from Buzzfeed, and modified it slightly from there.

Ingredients:

1 Spaghetti Squash
1lb of Chicken
1-2 tbsp Olive Oil
Grape Tomatoes
1c Chicken Broth
Spinach
Garlic
Onion
Salt
Pepper
Oregano
Lemon (optional)

There are few things I find more difficult to cook than a spaghetti squash. It is also one of my favorite squashes, so I do it anyway. Cooking the squash is by far the most difficult part of this recipe. Here’s how I do it:

  • Preheat the oven to 400
  • Pierce the spaghetti squash down its length with a fork to ventilate
  • Place in the microwave for five minutes – this will soften the squash
  • Cut the squash in half lengthwise
  • Remove the seeds
  • Lightly coat each half with olive oil and season with salt and pepper
  • Place both halves face down on a cookie sheet and place in oven
  • Bake for 40 minutes
  • Let cool for a few minutes, then use a spaghetti spoon to remove the noodles

While the spaghetti squash is roasting, chop the chicken into chunks and add it to a pan with a bit of olive oil, about 1-2 tablespoons. Season to taste with salt, pepper, and oregano. An option is to squeeze a lemon’s juice over the chicken while it cooks.

As the chickens sautées, half the tomatoes. I use the “family size” package from Wegmans, but you can use more or less, depending on your love of tomatoes. Chop the onion, and mince 3-4 cloves of garlic.

Once the chicken is cooked, toss the tomatoes, onion, and garlic in and cook until the tomatoes are soft and the onions are clear. Add the cup of chicken broth, cover, and let simmer on low. 10-15 minutes later, throw in a couple of handfuls of spinach and return to simmering until the spinach is cooked.

From there, simply top the spaghetti squash with your chicken and tomato mixture and enjoy!

This recipe is gluten-free, paleo-friendly, Whole30 compliant, and oh-so delicious. Check out the Buzzfeed video for the original recipe – fast forwarded!

Recipe Summary:

Ingredients:

1 Spaghetti Squash
1lb of Chicken
1-2 tbsp Olive Oil
Grape Tomatoes
1c Chicken Broth
Spinach
3-4 Garlic Cloves
1 Onion
Salt
Pepper
Oregano
Lemon (optional)

Directions

  1. Prep and prepare the spaghetti squash as outlined above
  2. Chop chicken into chunks and add to pan with 1-2 tablespoons of olive oil; season with salt, pepper, and oregano to taste; cook on medium heat
  3. While chicken browns, half tomatoes, chop onion, and mince garlic
  4. When chicken is cooked through, add tomatoes, onion, and garlic to pan; cook until tomatoes are soft and onions are clear – about 10 minutes
  5. Add 1 cup of chicken broth, turn heat down to medium-low, and let simmer
  6. 10-15 minutes later, toss in 1-2 handfuls of spinach; this is around the time the spaghetti squash will come out of the oven
  7. Continue simmering until spinach is cooked
  8. Serve chicken and tomato mixture over spaghetti squash and enjoy!

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