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Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken (cut into bite-sized pieces)
- Salt (to taste)
- Pepper (to taste)
- 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 Parmesan cheese (grated)
- 3 ounces baby spinach
- Fresh parsley (optional, for garnish)
Instructions
- Pierce and microwave the spaghetti squash for 8-12 minutes until tender.
- Season chicken with salt, pepper, and Italian seasoning, then cook in a skillet until no longer pink.
- In the same skillet, sauté garlic and shallot in butter, then add sun-dried tomatoes.
- Pour in heavy cream and simmer until thickened, then stir in Parmesan and spinach.
- Cut the spaghetti squash, scrape out strands, and mix with creamy sauce.
- Garnish with fresh parsley and serve.
Notes
Ensure the spaghetti squash is fully cooked for the best texture.
For added spice, include red pepper flakes in the sauce.
Experiment with fresh herbs like basil for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet, Microwave
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 29
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 30
- Cholesterol: 95