Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken
- 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 grated Parmesan cheese
- 3 ounces baby spinach
Instructions
- Prepare the spaghetti squash by piercing it several times and microwaving it until tender (about 8-12 minutes).
- Season the chicken with salt, pepper, and Italian seasoning. Sauté in melted butter until fully cooked.
- In the same skillet, cook minced garlic and shallots briefly before adding sun-dried tomatoes, then pour in heavy cream to create the sauce.
- Stir in Parmesan cheese and spinach until combined and add the cooked chicken back into the mixture.
- Once the spaghetti squash has cooled, cut it in half, remove seeds, and scrape out strands using a fork.
- Combine the cooked spaghetti squash with the creamy sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Microwaving, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 ½ cups (360g)
- Calories: 520
- Sugar: 3g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 135mg