When looking on my Facebook feed, it mainly consists of food and children's blogs that I follow for ideas to inspire me in the two main aspects of my life these days. We are always trying to find new recipes and ways to encourage our toddlers to eat vegetables. This was a win for everyone in the family. The lemon sauce brightens and ties everything together and is a flavor that my husband and one daughter love.
Adapted from Goodful
1 spaghetti squash
Sea salt, to taste
Black pepper, to taste
2 chicken breast, cut into 1-2 inch pieces
For the sauce:
1 medium yellow onion, diced
3 cloves garlic, minced
½ teaspoon sea salt
¼ teaspoon black pepper
½ lemon, juiced
1 cup chicken broth
8 ounces baby spinach
1. Preheat oven to 375˚F
2. Poke several holes vertically into the spaghetti squash. Microwave on high for 5 minutes to soften and make it easier to cut the squash in half.
Cut squash in half along the holes. Remove seeds with a spoon. Drizzle
squash with olive oil, and season with salt and pepper.
4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
Using a skillet, cook the chicken breast on medium-high heat with a
little olive oil for 6-8 minutes until the chicken is golden brown and
cooked through. Remove chicken from the pan and set aside.
Sauté onion for a few minutes. Add garlic and cook for a minute. Add
tomatoes and cook for a couple minutes. Cook until onions are
7. Add lemon juice and chicken broth, and cook until
the liquid partially reduces, about 20 minutes. Add chicken and cook for
2 minutes. Add spinach and cook for 2 minutes.
8. Using a fork, shred the inside of the squash.
9. Pour sauce over the squash. Serve immediately.