Greek Spaghetti Squash with Chicken

Name: Greek Spaghetti Squash with Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 3 to 4 servings
Ingredients: 1 large spaghetti squash; 5 cloves garlic; 2 tablespoons olive oil; 1 large boneless; Zest of 1 lemon; 3 tablespoons fresh lemon juice; 1/2 cup pitted kalamata olives; 1/2 cup sun-dried tomatoes; 5 ounces baby spinach; ¼ teaspoon red pepper flakes; 2 tablespoons pine nuts; sea salt

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
3 to 4 servings
Calories
427 kcal
Course
Main Course
Cuisine
American

Greek Spaghetti Squash with Chicken

Tyler Espinosa

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Greek Spaghetti Squash with Chicken, Spinach, Kalamata Olives, and Sun-Dried Tomatoes is a healthy keto, paleo dinner recipe

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Ingredients

Servings

1 large spaghetti squash roasted
5 cloves garlic minced
2 tablespoons olive oil
1 large boneless skinless chicken breast, sliced
Zest of 1 lemon
3 tablespoons fresh lemon juice
1/2 cup pitted kalamata olives
1/2 cup sun-dried tomatoes drained
5 ounces baby spinach
¼ teaspoon red pepper flakes
2 tablespoons pine nuts
sea salt

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Instructions

Preheat the oven to 400 degrees F.
Chop the tip and tail off of the spaghetti squash. Carefully cut the squash in half length-wise and scoop out the seeds and innards. Drizzle olive oil over the flesh and use your hands to ensure all of the flesh is lightly coated. Sprinkle salt and pepper over the flesh and place both halves on a baking sheet cut-side down. Roast for 45 to 50 minutes or until squash is tender.
Allow the squash to cool enough to handle, then run a fork down the length of each squash half to release "spaghetti" strands. Place spaghetti in a serving bowl.
While the squash is roasting, prepare the remainder of the recipe. Add the olive oil to a large skillet, and heat to medium. Add the garlic, chicken and lemon juice and cook just until chicken is browned (but not cooked through), about 2 to 3 minutes.
Add the lemon juice, kalamata olives, sun-dried tomatoes, spinach, and red pepper flakes. Place a lid over the skillet to allow the spinach to steam and soften. Cook for about 3 to 5 minutes, stirring occasionally.
Uncover the skillet, stir to combine all of the ingredients and continue cooking just until the chicken is cooked through.
Transfer the contents of the skillet to the bowl with the spaghetti squash and toss everything together. Taste the "spaghetti" for flavor, and add salt and lemon juice as desired.
Serve with pine nuts, and/or grated parmesan cheese and enjoy!

Nutrition Information

Show Details

Serving 1Serving (of 3) Calories 427kcal (21%) Carbohydrates 30g (10%) Protein 21g (42%) Fat 24g (37%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Fiber 9g (36%) Sugar 11g (22%)

Nutrition Facts

Serving: 3to 4 servings

Amount Per Serving

Calories 427 kcal

% Daily Value*

Serving	1Serving (of 3)
Calories	427kcal	21%
Carbohydrates	30g	10%
Protein	21g	42%
Fat	24g	37%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	15g	75%
Fiber	9g	36%
Sugar	11g	22%