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Italian Chicken Spaghetti Squash
  1. Preheat oven to 425 degrees. Cut squash in half lengthwise and scoop out seeds. Place face down on a parchment paper lined baking sheet.
  2. Place chicken on a separate parchment paper lined baking tray and drizzle with olive oil, sprinkle with salt and pepper. Bake chicken and squash in the preheated oven for approximately 30 minutes.
  3. Meanwhile, heat a large skillet over medium heat and add oil, onions, red peppers, garlic and olives. Cook until soft, then add spinach, tomatoes, lemon juice, herbs and spices until spinach wilters.
  4. Using a fork, squash the tomatoes to create a sauce type texture.
  5. Remove chicken and squash from the oven and dice chicken into small pieces.
  6. Scrape spaghetti squash lengthwise and add to italian chicken mixture. Fill the squash boats with mixture and top with nutritional yeast (or parmesan cheese).
  7. Keep any leftover mixture in an airtight container as it can can be refrigerated and reheated later on- perfect for meal prep!
  8. Serve and enjoy!
Recipe Notes

1 x Red | 2 x Green | 2 x Tsp

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