Tuscan-Inspired Spaghetti Squash

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: 

1. 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.
2. Strain squash in a colander and set aside.
3. Add butter to a large stock pot set to medium-low heat.
4. When the butter begins to melt, add the minced garlic and season with sea salt, black pepper, and dried Italian seasonings.
5. Saute in the pot, stirring often, until the garlic has browned, about 1 minute.
6. Add the heavy whipping cream and stir well.
7. Add the cooked Solely Whole Organic Spaghetti Squash and stir to combine.
8. 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.
9. Turn off the heat and garnish with freshly chopped parsley.
10. Serves between 3-4.
11. Store any leftovers in the fridge in an airtight container for up to 3 days.
12. 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