Ingredients

• 1 medium spaghetti squash
• 1 pound boneless, skinless chicken, cut into bite-size pieces
• salt
• pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 shallot, minced
• 2 tablespoons sun-dried tomatoes, packed in oil, drained and julienned
• 1 cup heavy cream
• 1/3 cup Parmesan cheese, grated
• 3 ounces baby spinach
• fresh parsley, optional, for garnish

Instructions

1. Use a knife to carefully pierce the spaghetti squash several times through the center. Place it on a microwave-safe plate and cook on high for 8–12 minutes, or until tender. Set aside to cool while preparing the chicken.
2. Season the chicken pieces with salt, pepper, and Italian seasoning.
3. Heat 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook for about 7 minutes, until fully cooked and no longer pink inside.
4. Transfer the chicken to a plate and loosely cover with aluminum foil to keep warm.
5. Add the remaining butter to the same skillet. Stir in the garlic and shallot and cook for 1–2 minutes, just until fragrant and slightly softened.
6. Add the sun-dried tomatoes and cook for 1 additional minute.
7. Pour in the heavy cream and allow it to heat until bubbling gently, about 1–2 minutes.
8. Remove the skillet from the heat and stir in the Parmesan cheese and spinach. Return the chicken and any juices from the plate back into the pan.
9. Once the spaghetti squash is cool enough to handle, cut it in half lengthwise, scoop out the seeds, and use a fork to scrape the flesh into strands.
10. Add the squash to the skillet and toss until evenly coated in the cream sauce.
11. Garnish with fresh parsley if desired, then serve warm.

Notes & Tips

• To streamline prep, the spaghetti squash can be cooked ahead of time and reheated before adding it to the sauce.
• Oven roasting is another option for the squash: halve it lengthwise, remove the seeds, drizzle with olive oil, and season with salt and pepper. Roast at 350°F for 45–60 minutes, until tender.
• Store leftovers in an airtight container in the refrigerator and enjoy within 3–5 days.