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

A creamy, savory spaghetti squash skillet with chicken, sun-dried tomatoes, and wilted spinach.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 3 servings

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 oz baby spinach
  • sea salt to taste

Instructions

  • Preheat the oven to 375°F (190°C). Trim the ends of the spaghetti squash and slice it in half lengthwise. Use a spoon to scoop out and discard the seeds.
  • Drizzle 1–2 tablespoons oil per half over the cut sides of the squash and rub to coat; sprinkle with sea salt. Place cut-side down on a baking sheet and roast 40–55 minutes until strands reach desired tenderness.
  • Remove the squash from the oven and let cool until you can handle it safely, about 10–15 minutes.
  • While the squash roasts, heat 1–2 tablespoons oil in a large (about 12-inch) skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
  • Add the chopped chicken and minced garlic to the skillet, spreading into an even layer; cook 5–6 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
  • Stir in the paprika, red pepper flakes (if using), coconut milk, and drained sun-dried tomatoes. Bring to a boil, then simmer, stirring occasionally, until the sauce thickens to a creamy alfredo-like consistency, about 10–15 minutes.
  • Add the baby spinach, cover, and cook 2–3 minutes until wilted; stir to combine with the sauce.
  • Use a fork to shred the roasted squash into strands and transfer them to the skillet. Toss gently to combine and heat through. Taste and adjust sea salt; add a squeeze of lemon juice if desired.
  • Serve in bowls and enjoy.

Equipment

  • Sharp Knife
  • Baking Sheet
  • Spoon
  • 12-inch skillet
  • Spatula or Wooden Spoon
  • Lid for skillet

Notes

  • Use a very sharp knife and be cautious when cutting the squash.
  • Drain sun-dried tomatoes well to avoid a watery sauce.
  • If coconut milk separates, stir well while heating to recombine.
  • Cook squash longer for softer strands and shorter for al dente.