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Tomato Basil Spaghetti Squash with Chicken

Ingredients

  • 1-2 pound boneless skinless chicken breast
  • 1 spaghetti squash
  • 3-6 cloves garlic roughly chopped
  • 1/2 cup fresh basil chopped
  • Parmigiano Reggiano  grated
  • 1 cup grape tomatos sliced in half
  • 2 tbsp olive oil
  • salt & pepper to taste

Instructions

  1. Marinade Chicken Breast (overnight is best!) I like to use olive oil, coconut aminos, balsamic vinegar, and a basic spice blend.

  2. I find that softening the spaghetti squash in the microwave by cooking it for a few minutes makes it WAY easier to cut.

    Pierce the spaghetti squash in several spots with sharp knife and microwave on high for 5 minutes.

  3. Cut squash in half lengthwise. Scoop out seeds and pulp. Brush with olive olive oil and sprinkle with salt and pepper. Microwave an additional 7-10 minutes.

  4. Drain the water and allow the spaghetti squash to cool enough that you can touch it.

    Scrape the spaghetti squash "noodles" out of the squash using a fork.

    Set aside on a large platter.

  5. Grill Chicken Breasts and slice.

  6. Heat olive oil in a pan over medium heat. When oil is hot, add garlic and stir for about 30 seconds to 1 minute. Careful not to overbrown the garlic! Add tomatoes and basil and a pinch of Stevia if you like. Stir for about 2 minutes.

  7. Add tomato mixture and sliced chicken on top of the "spaghetti". Sprinkle with extra salt and Pepper to taste.

  8. Top with fresh basil and grated parmigiano-reggiano.

  9. Enjoy!

Recipe Notes

This recipe is surprisingly simple yet so full of flavor.  

You can mix up the protein as well - try using shrimp, bacon crumbles, or chicken thighs.

We usually serve it with a fresh and simple Cesar salad.