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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lemon Chicken and Spaghetti Squash Recipe

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This recipe for Lemon Chicken and Spaghetti Squash is from Linda's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 spaghetti squash
1 T olive oil
Salt to taste
Black pepper to taste
2 chicken breasts ( about 7 oz each)
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
1/2 tsp salt
1/4 tsp black pepper
1/2 lemon, juiced
1 cup chicken broth
8 oz baby spinach
Directions:
Directions:
1. Preheat oven to 375º.
2. Poke several holes into spaghetti squash, in lines going around squash where you plan to cut it in half in the next step . Microwave on high for 5 minutes.
3. Cut squash in half along holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.
4. Bake squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
5. Cut up chicken into bite-size pieces. Using a skillet, cook chicken breast pieces with a little olive oil for 6-8 minutes or until chicken is done. Remove from skillet and keep warm.
6. In same skillet, saute onion for a few minutes. Add garlic and cool for 1 minute. Add tomatoes and cook for a couple more minutes. Onions should be transparent.
7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Return chicken to skillet and cook for 2 minutes. Add spinach and cook for 2 minutes.
8. Using a fork, shredded the inside of the squash.
9. Pour sauce over squash, and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Adapted from Melissa Boyajian on Buzz feed. Calories about 225 per serving.

 

 

 

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