Spaghetti Squash with Broccoli, Spinach, Sun Dried tomatoes and Chicken

This dish is bursting with flavor and nutrients!

You can make it with chicken, shrimp, or tofu depending on your preference.

I cook the chicken separately to have a vegetarian option but you can also add the protein to the pan after the garlic and onions and before the other vegetables for an easy one pan dinner with protein, fiber, and vitamins.

Ingredients

1 large spaghetti squash, roasted.

1 Tbsp olive or avocado oil

1/2 cup chopped onion

4 cloves garlic, minced.

3-4 cups of broccoli florets

3 cups baby spinach

1 cup sun dried tomatoes (not the oil packed)

1/2 cup of vegetable broth (or more for desired tenderness)

Fresh basil

1 tsp salt (or more to taste)

1 lb boneless, skinless, chicken breast, chopped

Directions:

Cook The Spaghetti Squash:

Preheat the oven to 400 degrees.

Slice spaghetti squash in half, remove the insides and seeds, sprinkle with salt and place cut side down on a baking sheet.

Roast for 35-50 minutes depending on desired tenderness. 

Remove from oven and set aside to cool.

Once cooled, scrape out the spaghetti squash strands.

Make vegetable mixture::

Heat 1 tsp oil in a large skillet. Add garlic and chopped onion and sauté until soft. 

Add broccoli, sun dried tomatoes, spinach, vegetable broth, and basil.

Cover and cook until spinach has wilted and broccoli is tender (3-5 min)

Add spaghetti squash to skillet and stir to combine.

Season with salt and pepper to taste.

For Chicken:

Salt and pepper 1 lb boneless, skinless, chicken breasts.

Cut into cubes.

Add 2 tsp olive oil to a sauce pan.

Saute chicken for a few minutes.

Then add vegetable broth and reduce heat and cover to simmer until fully cooked.

You can mix the chicken into the vegetable dish or served separately for vegetarian option.

Makes 4 large servings.

Nutrition per serving:

Calories: 278

Carbohydrates: 23 grams

Protein: 32 grams

Fat: 6.5 grams