Chicken, spinach and goat cheese come together to make a deliciously healthy lunch or dinner!
Ingredients
Directions
Slice your spaghetti squash (CAREFULLY) and preheat the oven to 400F. Scoop the seeds out.
*Note: I like to use a paring knife to cut some small slashes (just in and out) around the area I’m going to cut, and then microwave the squash for intervals of 20 seconds. This helps soften the squash a bit so it is easier to cut.
On each half of the spaghetti squash, rub 1/2 the olive oil (I used a wild mushroom infused olive oil) and 1 tsp of each of the spices. Place the spaghetti squash cut side down on a baking sheet lined with aluminum foil, and cook 45-50 minutes.
Remove the squash from the oven and let cool. Once cool, use a fork to remove the spaghetti squash strands from the sides and bottom and add to a bowl, reserving the spaghetti squash body.
Cook chicken strips in canola oil in a heavy bottomed saute pan with salt, pepper, thyme and horseradish powder until 165F internal temperature has been reached. Remove and add to spaghetti squash strands.
In the same pan, add butter and olive oil. Once hot, add minced garlic and cook 10 seconds before adding the spinach. Toss quickly and only cook for 30 seconds. Remove from heat and add salt and garlic powder. Add to the spaghetti squash strands and chicken.
Mix the goat cheese into the spaghetti squash mixture. Taste, and season again with salt and pepper if necessary. I also like to add a little extra hotness with cayenne pepper, but you can omit this. Add the mixture back into the spaghetti squash shells, dividing evenly, and bake at 350F for 15 minutes. Remove and enjoy!
