Greek Spaghetti Squash with Chicken, Spinach, Kalamata Olives, and Sun-Dried Tomatoes
Serves: 3 to 4
- 1 large spaghetti squash, roasted
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 1 large boneless, skinless chicken breast, sliced
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- ½ cup kalamata olives
- ½ cup sun-dried tomatoes, drained
- 5 ounces baby spinach
- ¼ teaspoon red pepper flakes
- 2 tablespoons pine nuts
- Sea salt to taste
- Preheat the oven to 400 degrees F.
- Chop the tip and tail off of the spaghetti squash. Carefully cut the squash in half length-wise and scoop out the seeds and innards. Drizzle olive oil over the flesh and use your hands to ensure all of the flesh is lightly coated. Sprinkle salt and pepper over the flesh and place both halves on a baking sheet cut-side down. Roast for 45 to 50 minutes or until squash is tender.
- Allow the squash to cool enough to handle, then run a fork down the length of each squash half to release “spaghetti” strands. Place spaghetti in a serving bowl.
- While the squash is roasting, prepare the remainder of the recipe. Add the olive oil to a large skillet, and heat to medium. Add the garlic, chicken and lemon juice and cook just until chicken is browned (but not cooked through), about 2 to 3 minutes.
- Add the lemon juice, kalamata olives, sun-dried tomatoes, spinach, and red pepper flakes. Place a lid over the skillet to allow the spinach to steam and soften. Cook for about 3 to 5 minutes, stirring occasionally.
- Uncover the skillet, stir to combine all of the ingredients and continue cooking just until the chicken is cooked through.
- Transfer the contents of the skillet to the bowl with the spaghetti squash and toss everything together. Taste the “spaghetti” for flavor, and add salt and lemon juice as desired.
- Serve with pine nuts, and/or grated parmesan cheese and enjoy!