Roasted spaghetti squash is the nutritious canvas for delicious diced chicken breasts simmered with onion, fresh tomatoes, and spinach.
- 1 spaghetti squash
- 1 tablespoon olive oil, or to taste
- salt and ground black pepper to taste
- 2 pounds boneless, skinless chicken breasts, cubed
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon olive oil
- ½ cup finely chopped onion
- 1 serrano pepper, finely chopped
- 2 cloves garlic, finely chopped
- 3 large tomatoes, diced
- 1 cube chicken bouillon (such as Knorr®)
- 2 ½ cups baby spinach
- ½ lime
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut spaghetti squash in half and scoop out the seeds and ribbing. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and use a fork to poke small holes along the outside skin.
- Bake in the preheated oven until lightly browned on the outside and easily pierced with a knife, about 40 minutes. Remove from oven, flip cut-side up, and let cool until easily handled.
- Meanwhile, season chicken with cayenne pepper, garlic powder, and paprika.
- Heat olive oil in a pan over medium heat. Add onion, serrano pepper, and garlic; cook and stir until nearly tender, about 3 minutes. Add the chicken and cook until mostly browned, about 6 minutes. Add tomatoes and boil until juices are released, about 5 minutes. Stir in bouillon to dissolve; reduce heat to low. Add spinach and simmer until slightly wilted, about 2 minutes. Squeeze in lime juice and stir.
- Scrape insides of squash into spaghetti strands with a fork. Serve chicken and spinach over spaghetti squash.