In less than 30 minutes, you’ll be tasting the flavors of central Italy in every bite of this spaghetti squash pasta. Tender pieces of chicken, savory garlic, sweet sun-dried tomatoes, and salty parmesan cheese come together in an easy cream sauce with spinach that you and your family are sure to want to make again and again!
Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 1 tablespoon unsalted butter
- 2 medium garlic cloves, peeled & minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasonings
- 1 cup heavy whipping cream
- 1 box Solely Spaghetti Squash, cooked & drained
- 2 cups baby spinach, chopped
- 2 cups cooked boneless & skinless chicken, diced
- 1 cup freshly grated parmesan cheese
- 1/2 cup julienned sun-dried tomatoes, packed in olive oil
- 1/2 cup fresh parsley, chopped
Directions:
- Fill a medium pot about two-thirds full with water and bring to a boil. When boiling, add the Solely Spaghetti Squash and boil until soft, 4-6 minutes.
- Strain squash in a colander and set aside.
- Add butter to a large stock pot set to medium-low heat.
- When the butter begins to melt, add the minced garlic and season with sea salt, black pepper, and dried Italian seasonings.
- Saute in the pot, stirring often, until the garlic has browned, about 1 minute.
- Add the heavy whipping cream and stir well.
- Add the cooked Solely Whole Organic Spaghetti Squash and stir to combine.
- Add the baby spinach, cooked chicken, parmesan cheese, and sun-dried tomatoes and stir very well until the spaghetti squash is coated in the cream sauce and all of the ingredients are evenly distributed.
- Turn off the heat and garnish with freshly chopped parsley.
- Serves between 3-4.
- Store any leftovers in the fridge in an airtight container for up to 3 days.
- Enjoy!
Notes about the recipe: Want to keep this vegetarian? No problem, just use chickpeas instead of chicken. Looking to keep this dairy-free? Replace the butter with ghee, and use full-fat canned coconut milk instead of heavy whipping cream.
Credit: Recipe prepared by Sarah Steffans