I am famous for doing this. Once in a while when I have zero idea what to make for dinner, I start looking around and decide to make something out of what I have. Sometimes that works well, other times.... hhhmmmm, not so much. Haha. But this was a good one and I am so happy to share with you all!
Ingredients for this recipe:
-2 small spaghetti squash (I would rather cut 2 small ones than fight with a big one!)
-1.5 pounds of organic chicken breast
-3 cups of fresh baby spinach
-2 tablespoons of coconut oil or ghee
-1 tablespoon dried basil
-2 teaspoons dried rosemary
-1/2 cup freshly shredded parmesan cheese
-sea salt to taste
First, preheat oven to 375. Cut the 2 spaghetti squash in half and scoop out the insides.
Use the 2 tablespoons of coconut oil or ghee and rub on insides and edges of spaghetti squash. Place squash face down on cooking sheet and place in the oven. Cook for about 30 minutes or until softened.
In the meantime, lightly boil chicken on stove top until cooked through (about 20 minutes). Once cooled, shred apart. If desired, (I like to do this, but not necessary) briefly stir fry shredded chicken pieces on stove top with a little coconut oil or ghee just to give an added texture.
Once spaghetti squash is cooled, use a fork and scrape out all the squash into a baking dish. Sprinkle with some sea salt to taste.
Wash 2 cups of fresh baby spinach (shred or chop if desired) and add to the spaghetti squash. Mix it around well so the spinach gets some of the oil or ghee on the leaves.
Then add shredded chicken to the mixture. Sprinkle with basil and rosemary, then top with shredded parmesan cheese. Bake at 375 just long enough to melt cheese and wilt the spinach leaves a bit (about 15 minutes).
Terri Wentzell is a registered nurse with more than 20 years of experience. She is also a certified personal trainer, wellness coach, fitness nutrition coach, and sport yoga instructor.