This creamy and delicious dish is perfect for the whole family during this wintertime season!
*recipe derived/modified from deliciouslittlebites.com
Ingredients:
- 1 medium spaghetti squash
- 1 Tbsp. olive oil
- 1 pound boneless, skinless chicken breast
- salt/pepper
- 1 tsp. Italian seasoning
- 3 Tbsp. butter
- 4 cloves minced garlic
- 3 Tbsp. sub-dried tomatoes (packed in oil, julienne cut)
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- 3 oz. baby spinach
Directions:
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half long ways. Remove seeds. Brush olive oil on inside of spaghetti squash and lightly salt/pepper. Place inside down on cooking sheet. Place in oven and roast for 30-40 minutes until spaghetti squash is fork tender. Set aside and let cool.
- Place chicken on cooking sheet and bake until internal temp reaches 165 degrees – approximately 20-25 minutes on 400 degrees. Remove from oven and set aside.
- Melt butter in large skillet over medium heat. Add in garlic and cook until fragrant. Shred chicken and then add into skillet and mix.
- Mix in sun-dried tomatoes and allow to cook for approximately 1 minute.
- Pour in heavy cream and Italian seasoning and cook until begins to get bubbly – approximately 1-2 minutes.
- Turn off heat and stir in the parmesan cheese and spinach. Stir until spinach begins to wilt.
- Scrape out inside of squash and add into skillet. Stir well until all is incorporated well and evenly coated.
- Plate and enjoy!
