YOUR SOLIN GENERATED RECIPE
Garlic Parmesan Spaghetti Squash Bowl
Roasted spaghetti squash strands tossed with succulent sautéed chicken and aromatic garlic, finished with a dusting of savory parmesan cheese for a comforting, velvety texture.
INGREDIENTS
1 medium Spaghetti squash
5 ounce Chicken breast
1 tablespoon Extra virgin olive oil
3 clove Garlic
3 tablespoon Grated parmesan cheese
2 cup Baby spinach
0.25 teaspoon Sea salt
0.25 teaspoon Black pepper
1 tablespoon Fresh parsley
PREPARATION
1. Preheat 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 brush the flesh with a small amount of olive oil and salt.
3. Place the squash cut-side down on the baking sheet and roast for 40-50 minutes until the shell is easily pierced with a fork.
4. While the squash roasts, dice the chicken breast into bite-sized pieces and season with salt and pepper.
5. Heat the remaining olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.
6. Add the minced garlic and baby spinach to the skillet, stirring for 1-2 minutes until the spinach is wilted and the garlic is fragrant.
7. Use a fork to scrape the spaghetti squash into long strands and transfer them directly into the skillet with the chicken and spinach.
8. Add the parmesan cheese and chopped parsley, tossing everything together until the cheese is slightly melted and the strands are well-coated.
9. Serve the mixture in the squash shells or a bowl for a satisfying, garlic-forward lunch.