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Spaghetti Squash With Grilled Chicken and Sundried Tomatoes

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“This is a very simple "meat and a veg" meal that totally tricks your brain into thinking it's getting carbs!”
READY IN:
1hr 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees (F).
  2. With a sharp knife, cut spaghetti squash in half lengthwise.
  3. Scrape/remove seeds with a spoon.
  4. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
  5. Using a fork, scrape the inside of the squash with the tines to remove strands.
  6. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
  7. Add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli and saute 5 minutes.
  8. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth.
  9. Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth).
  10. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
  11. Serve on top of the squash strands with fresh shaved Parmesan cheese.

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