Basil Chicken Spaghetti Squash with broccoli, sun-dried tomatoes and spinach is a healthy clean satisfying meal. This easy recipe comes together quickly and is ideal for healthy weeknight meals.
Prep Time: 20 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 20 minutes mins
Cook The Spaghetti Squash:
Preheat the oven to 400 degrees Fahrenheit.
Cut the tip and tail off of the spaghetti squash, then slice it down the middle lengthwise. Use a fork to scoop out the insides and seeds and discard.
Drizzle the flesh with a little avocado oil or olive oil and use your hands to spread it around. Sprinkle liberally with sea salt.
Place cut-side down on a baking sheet and roast for 35 to 50 minutes (depending on your desired level of doneness). I like soft noodles so I bake my spaghetti squash for 45 to 50 minutes.
Remove the spaghetti squash from the oven and set it aside to let it cool. Once cool enough to handle, use a fork to scrape out the spaghetti squash strands.
Make the Chicken Mixture:
Heat the avocado oil in a large skillet (I recommend a 12-inch skillet or larger) or thick-bottomed pot over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until softened, about 5 to 8 minutes.
Transfer the chopped chicken and garlic to the skillet in a single layer and sprinkle with sea salt and pepper. Allow it to sit for 3 minutes before giving it a stir. Continue cooking, stirring every few minutes, until the chicken is nearly cooked through.
Stir in the chopped broccoli florets, sun-dried tomatoes, spinach, and dried basil. Cover the skillet and cook until the spinach has wilted and the broccoli has reached your desired level of doneness, about 3 to 5 minutes.
Transfer the cooked spaghetti squash strands and feta cheese to the skillet and stir well until everything is combined. Season with salt and black pepper to taste.
Serve and enjoy!
*If you are sensitive to onions and garlic, you can omit them and add 2 tablespoons of stone ground mustard or cider vinegar.
Store any leftovers in an airtight container in the refrigerator for up to 7 days.
Serving: 1of 4, Calories: 323kcal, Carbohydrates: 17g, Protein: 31g, Fat: 15g, Fiber: 6g, Sugar: 6g
Course: Chicken Main Dishes
Cuisine: American
Keyword: chicken and spaghetti squash, chicken recipe, gluten free, grain free, healthy, keto, keto recipes, low-carb, paleo, primal, spaghetti squash recipe
Author: Julia
https://www.theroastedroot.net/basil-chicken-spaghetti-squash-with-broccoli/