Description
A low-carb, flavorful dish combining roasted spaghetti squash strands with seasoned chicken, creamy Tuscan sauce, sun-dried tomatoes, and fresh spinach for a comforting yet healthy meal.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C). Slice spaghetti squash lengthwise, scoop out seeds, drizzle with 1 tablespoon olive oil, salt, and pepper; place cut-side down on a baking sheet and roast 35–40 minutes until tender.
2. Meanwhile, season chicken breasts with salt, pepper, and Italian seasoning. Heat remaining olive oil in a skillet over medium heat and cook chicken 6–8 minutes per side until cooked through. Remove, let rest, then slice.
3. In the same skillet, add garlic and sauté 30 seconds until fragrant. Stir in sun-dried tomatoes and cook 1 minute.
4. Pour in heavy cream, bring to a simmer, then whisk in Parmesan until sauce thickens slightly.
5. Add spinach and cook until wilted, about 2 minutes.
6. Use a fork to scrape roasted squash into strands and add to the skillet. Stir in sliced chicken and toss gently to coat with sauce.
7. Garnish with fresh basil leaves and additional Parmesan if desired. Serve warm.
- Prep Time: 15 mins
- Cook Time: 1 hr
Nutrition
- Calories: 450
- Sodium: 600
- Fat: 25
- Carbohydrates: 20
- Protein: 30