Spaghetti Squash with Chicken and Cherry Tomatoes
Roasted spaghetti squash tossed with chicken, blistered cherry tomatoes, and a touch of garlic for a light.
Ingredients
1 medium spaghetti squash (about 3 lbs)
2 Tbsp butter or tallow (divided)
1 lb cooked chicken breast, shredded or diced
1½ cups cherry tomatoes, halved
2 cloves garlic, minced
¼ cup grated Parmesan cheese
1 Tbsp lemon juice
2 Tbsp extra virgin olive oil (for finishing)
Salt and black pepper, to taste
Fresh basil or parsley, chopped (for garnish)
Macronutrients
(per serving, makes 4)
Protein: 38g
Fat: 25g
Carbs: 10g
Preparation
Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scrape out the seeds. Brush the insides with 1 Tbsp butter or tallow, season with salt and pepper, and place cut side down on a baking sheet. Roast 35–40 minutes until tender.
While the squash roasts, heat 1 Tbsp butter or tallow in a skillet over medium heat. Add cherry tomatoes and cook 3–4 minutes until they begin to soften and blister.
Add minced garlic and cook for another 30 seconds until fragrant.
Stir in the cooked chicken and toss to warm through, seasoning with salt, pepper, and lemon juice.
When the spaghetti squash is done, use a fork to scrape the flesh into strands and add them to the skillet.
Toss everything together gently, drizzle with olive oil, and stir in Parmesan cheese.
Serve warm, topped with fresh basil or parsley.
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