Are you ready to transform your dinner routine with a mouthwatering, guilt-free meal that's both incredibly delicious and nutritionally packed? This Lemon Chicken Spinach Spaghetti Squash recipe is about to become your new obsession! Imagine tender, golden chicken nestled on a bed of light, noodle-like squash strands, kissed with bright lemon and vibrant spinach - it's a culinary magic trick that turns ordinary ingredients into an extraordinary dining experience. Whether you're a health-conscious foodie, a low-carb enthusiast, or simply someone who loves amazing flavors, this recipe will revolutionize your meal prep!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 chicken breasts
- 2 cups fresh spinach
- 1 lemon (juiced)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise using a sharp knife, being careful as the squash can be tough.
- Scoop out the seeds from the squash halves using a spoon. Drizzle 1 tablespoon of olive oil over the cut sides, then season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, prepare the chicken. Season the chicken breasts with salt and pepper on both sides.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side, or until they are golden brown and fully cooked through.
- Remove the chicken from the skillet and let it rest for 5 minutes. Then, slice the chicken into thin strips.
- Once the spaghetti squash is done, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the flesh, which will naturally separate into spaghetti-like strands.
- In the same skillet used for the chicken, add the fresh spinach and cook for 1-2 minutes until it wilts slightly.
- Add the spaghetti squash strands to the skillet, then top with the sliced chicken.
- Squeeze fresh lemon juice over the dish, and toss everything together to combine. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnishing with additional lemon wedges or fresh herbs if desired.
Tips
- Choose a firm, heavy spaghetti squash with a deep yellow color for the best texture and flavor.
- When cutting the squash, use a sturdy chef's knife and cut carefully - microwave the squash for 2-3 minutes first to soften it slightly if needed.
- For extra flavor, consider adding garlic or dried herbs like oregano to your chicken seasoning.
- Make sure to let the chicken rest after cooking to keep it juicy and tender.
- If you want a bit more protein, sprinkle some grated Parmesan cheese on top before serving.
- Leftovers can be stored in an airtight container for up to 3 days - the flavors often improve overnight!
- For a dairy-free version, skip the cheese and add some nutritional yeast for a similar savory note.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 70mg
