NUTRITION

SERVINGS

INGREDIENTS

1 medium Spaghetti squash

5 oz Chicken breast

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Fresh parsley

0.5 tsp Dried oregano

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the spaghetti squash in half lengthwise, scoop out the seeds, and roast face down for 40-45 minutes until the flesh is tender.

• 3

  While the squash roasts, season the chicken breast with half of the sea salt and black pepper.

• 4

  Heat a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked, then slice into thin strips.

• 5

  In the same skillet, reduce heat to medium and add the olive oil, minced garlic, oregano, and the remaining salt and pepper.

• 6

  Sauté the garlic for 1-2 minutes until golden and aromatic, then add the baby spinach and cook until just wilted.

• 7

  Use a fork to scrape the roasted spaghetti squash into long strands and add them directly into the skillet.

• 8

  Toss the squash with the garlic oil and spinach, then fold in the sliced chicken and fresh parsley.

• 9

  Plate the dish and finish with a sprinkle of grated parmesan cheese.