Ingredients:

  • 1 large spaghetti squash (approximately 3.5 lbs)
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 2 cups broccoli florets, small bite-sized
  • 8 cloves fresh garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, roughly chopped
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise and scoop out the seeds.
  2. Rub the interior of the squash with olive oil and salt. Place cut-side down on a large sheet pan and roast for 40-50 minutes until the skin is soft and edges are caramelized.
  3. While the squash roasts, heat a heavy-bottomed skillet over medium-high heat. Sear the chicken breast pieces until golden brown and cooked through (internal temp 165°F). Remove chicken from the pan and set aside.
  4. In the same skillet, reduce heat to low and add the remaining olive oil and sliced garlic. Cold-start the garlic to allow it to soften and infuse the oil without burning.
  5. Add the broccoli florets and red pepper flakes to the garlic oil. Sauté for 3-5 minutes until the broccoli is bright green and tender-crisp.
  6. Once the squash is done, use a sturdy fork to shred the flesh into strands. Add the squash strands and the seared chicken back into the skillet.
  7. Toss everything together with lemon juice, grated Parmesan cheese, and fresh parsley. Serve immediately.