Spaghetti Squash With Grilled Chicken and Sundried Tomatoes

READY IN: 1hr 15mins
SERVES: 8-10




  • Preheat oven to 375 degrees (F).
  • With a sharp knife, cut spaghetti squash in half lengthwise.
  • Scrape/remove seeds with a spoon.
  • Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
  • Using a fork, scrape the inside of the squash with the tines to remove strands.
  • In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
  • Add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli and saute 5 minutes.
  • Add peas, grilled chicken, and remaining 3/4 cup of chicken broth.
  • Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth).
  • Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
  • Serve on top of the squash strands with fresh shaved Parmesan cheese.