Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil on the inner sides and sprinkle with salt and pepper. Place the squash cut side down on a baking sheet. Roast for about 30-35 minutes until tender.
Cooking the Chicken
- While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the shredded chicken and sauté for about 3-4 minutes.
- Add the minced garlic to the skillet and cook for an additional 2-3 minutes, stirring occasionally, until fragrant. If you’d like a little heat, sprinkle in the red pepper flakes.
Combining Ingredients
- Once the spaghetti squash is done, remove it from the oven and let it cool for a few minutes.
- Use a fork to scrape out the flesh, creating spaghetti-like strands.
- Combine the spaghetti squash strands in the skillet with the chicken and garlic mix, tossing until well combined.
Serving
- Transfer the mixture to a serving dish and garnish with fresh parsley before serving.
Notes
If you don't have chicken breasts, feel free to use thighs for more flavor. You can also add veggies like spinach or bell peppers for a nutritional boost. Avoid cooking the garlic too long to prevent burning.
