Ingredients
Main Ingredients
- 1 large spaghetti squash (roasted)
- 2 Tbsp avocado oil (or olive oil)
- 1/2 red onion (finely chopped)
- 4 cloves garlic (minced)
- 1 large crown broccoli (chopped into florets)
- 1 to 1.5 pounds boneless skinless chicken breasts (chopped)
- 3 cups baby spinach
- 1 cup sun-dried tomatoes (drained)
- 2 Tbsp dried basil
- 1 tsp sea salt (to taste)
- 2/3 cup feta cheese crumbles
Instructions
- Cook The Spaghetti Squash: Preheat the oven to 400°F. Cut the tip and tail off the spaghetti squash, then slice it lengthwise. Scoop out the seeds and discard. Drizzle the flesh with avocado or olive oil and sprinkle liberally with sea salt. Place cut-side down on a baking sheet and roast for 35 to 50 minutes depending on desired tenderness. Remove and let cool, then use a fork to scrape out the strands.
- Prepare the Chicken Mixture: Heat avocado oil in a large skillet or thick-bottomed pot over medium-high heat. Add the chopped onion and sauté, stirring occasionally, for 5 to 8 minutes until softened.
- Cook the Chicken: Add the chopped chicken and minced garlic to the skillet in a single layer. Sprinkle with sea salt and pepper. Let sit undisturbed for 3 minutes, then stir occasionally until chicken is nearly cooked through.
- Add Vegetables and Seasoning: Stir in broccoli florets, sun-dried tomatoes, spinach, and dried basil. Cover and cook for 3 to 5 minutes until spinach wilts and broccoli reaches desired tenderness.
- Combine with Spaghetti Squash and Feta: Add spaghetti squash strands and feta cheese crumbles to the skillet. Stir everything together well. Adjust seasoning with sea salt and black pepper as needed.
- Serve: Spoon the basil chicken spaghetti squash onto plates and enjoy your nutritious, flavorful meal.
Notes
- Roasting time for spaghetti squash varies depending on size and desired tenderness; 45-50 minutes produces soft noodles.
- Using avocado oil enhances flavor and nutrition but olive oil is an easy substitute.
- You can adjust broccoli and spinach quantities based on preference or seasonal availability.
- For a lower sodium version, reduce added sea salt and rely more on feta cheese for seasoning.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
