Lemon Chicken and Spaghetti Squash

light and yummy, we put in asparagus instead of spinach

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  spaghetti squash
• 1  tablespoon olive oil
• 1  teaspoon sea salt, to taste
• 1⁄2 teaspoon black pepper, to taste
• 2  cut into pieces chicken breasts
• 1  medium yellow onion, diced
• 4  garlic cloves, minced
• 3  cups cherry tomatoes, halved
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon black pepper
• 1⁄2 lemon, juiced
• 1  cup chicken broth
• 8  ounces  Baby Spinach

Directions

1. 1. Preheat oven to 375˚F/200˚C.
2. 2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.
3. 3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.
4. 4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
5. 5. 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.
6. 6. 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 translucent.
7. 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. 8. Using a fork, shred the inside of the squash.
9. 9. Pour sauce over the squash. Serve immediately.
10. 10. Enjoy!