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homemade Creamy Sun-Dried Tomato Spaghetti Squash with Chicken and Spinach photo

Creamy Sun-Dried Tomato Spaghetti Squash with Chicken and Spinach

A creamy, savory spaghetti squash dinner with sun-dried tomato sauce, tender chicken, and wilted spinach.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 3 servings

Equipment

  • Baking Sheet
  • Sharp Knife
  • Spoon
  • 12-inch skillet
  • Spatula or wooden spoon
  • lid for skillet
  • Fork

Ingredients
  

  • 1 medium spaghetti squash roasted
  • 1 cup red or yellow onion chopped
  • 1 pound boneless skinless chicken breast chopped
  • 4 cloves garlic minced
  • 2 tsp paprika
  • 1/4 tsp red pepper flakes optional
  • 1 15-oz can full-fat coconut milk
  • 1 8-oz jar sun-dried tomatoes drained
  • 5 ounces baby spinach
  • sea salt to taste

Instructions
 

  • Preheat the oven to 375°F (190°C). Using a sharp knife, trim the stem and base from the spaghetti squash, then cut it in half lengthwise (hot dog style). Be careful and work slowly.
  • Scoop out and discard the seeds and stringy innards from each half with a spoon. Drizzle 1–2 tablespoons oil over the cut flesh of each half and rub to coat; sprinkle with sea salt.
  • Place the squash halves cut-side down on a baking sheet and roast on the center rack for 40–55 minutes, until the strands reach your desired doneness (about 35–40 minutes for al dente, 45–55 minutes for softer noodles). Remove and let cool until easy to handle.
  • While the squash roasts, heat 1–2 tablespoons oil in a large skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
  • Add the chopped chicken and minced garlic to the skillet, spreading into an even layer. Cook, stirring occasionally, until the chicken is lightly golden and cooked through, about 5–6 minutes.
  • Stir in the paprika, red pepper flakes (if using), coconut milk, and drained sun-dried tomatoes. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the sauce thickens to a creamy Alfredo-like consistency, about 10–15 minutes.
  • Add the baby spinach to the skillet, cover, and cook 2–3 minutes until wilted. Stir the spinach into the sauce to combine.
  • Use a fork to scrape the roasted spaghetti squash strands from the skins and transfer the strands into the skillet. Toss gently to combine with the sauce. Taste and adjust seasoning with sea salt (and a squeeze of lemon juice if desired).
  • Serve warm in bowls.

Notes

  • Be cautious when cutting the squash; use a very sharp knife.
  • Cook squash to preferred texture: shorter for al dente, longer for softer strands.
  • If coconut milk separates, stir well while heating to recombine.
  • Red pepper flakes are optional and add heat.
  • Drain sun-dried tomatoes well to avoid a watery sauce.