Ingredients
1 medium spaghetti squash
1 pound boneless, skinless chicken (cut into bite-sized pieces)
Salt
Pepper
1 teaspoon Italian seasoning
2 tablespoons butter
4 cloves garlic (minced)
1 shallot (minced)
2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)
1 cup heavy cream
1/3 cup Parmesan cheese (grated)
3 ounces baby spinach
Fresh parsley (optional, garnish)
Instructions
- Carefully pierce the spaghetti squash into the center with a knife several times. Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let cool while you prepare the chicken.
- Season the chicken with salt, pepper, and Italian seasoning.
- Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until it’s no longer pink in the center, about 7 minutes. Remove the chicken from the pan, place on a plate, and tent with aluminum foil to keep warm.
- Add the remaining butter to the pan along with the garlic and shallot. Cook for 1-2 minutes or until they just start to soften.
- Mix in the sun-dried tomatoes and cook for an additional minute.
- Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
- Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.
- Once the squash is cool, cut it in half lengthwise, remove the seeds, and scrape out the strands with a fork.
- Stir the squash into the cream sauce until evenly coated.
- Garnish with fresh parsley, if desired.
Notes
- If you prefer, you can roast the spaghetti squash instead of microwaving it. Cut it in half lengthwise, remove the seeds, drizzle with olive oil, and season with salt and pepper. Roast at 350°F for 45-60 minutes or until tender.
- For a low-fat option, substitute the heavy cream with a lighter version, like half-and-half or a dairy-free cream alternative.
- This recipe is versatile – you can add extra vegetables like zucchini, bell peppers, or artichokes for extra flavor and nutrition.
- To make it spicier, add crushed red pepper flakes or a pinch of cayenne pepper to the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Microwave
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg
