Basil Chicken Spaghetti Squash Recipe

It's nutritious and pleasant to eat basil chicken spaghetti squash with broccoli, sun-dried tomatoes, and spinach. This fast recipe is perfect for healthy weeknight meals. 

– 1 large spaghetti squash roasted – 2 Tbsp avocado oil or olive oil – 1/2 red onion finely chopped* – 4 cloves garlic minced* – 1 large crown broccoli chopped into floret – 1 to 1.5 pounds boneless skinless chicken breasts chopped – 3 cups baby spinach – 1 cup sun-dried tomatoes drained – 2 Tbsp dried basil – 1 tsp sea salt to taste – 2/3 cup feta cheese crumble

Ingredient

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1

Preheat the oven to 400˚F. After removing the spaghetti squash's tip and tail, slice it lengthwise. Remove the seeds and insides with a fork. 

Direction

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2

Spread a little avocado or olive oil on the flesh with your hands. Sprinkle sea salt generously. 

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3

Roast on a baking sheet cut-side down for 35–50 minutes (to desired doneness). As I want soft noodles, I bake spaghetti squash for 45–50 minutes.  

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4

Cool the spaghetti squash after removing it from the oven. Scrape spaghetti squash strands with a fork after cooling. 

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1

Heat avocado oil in a 12-inch skillet or thick-bottomed saucepan over medium-high heat. Sauté the chopped onion for 5–8 minutes, stirring regularly, until softened. 

Make the Chicken Mixture 

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2

Season sea salt and pepper to chopped chicken and garlic in a single layer on the skillet. Let sit 3 minutes before stirring. Stir the chicken every few minutes until nearly done.

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3

Add chopped broccoli, sun-dried tomatoes, spinach, and dry basil. Cover the skillet and heat for 3–5 minutes until the spinach wilts and the broccoli is done. 

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4

Add cooked spaghetti squash strands and feta cheese to the skillet and mix well. Add salt and black pepper to taste. Serve and enjoy! 

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