- 1 large spaghetti squash, about 5 cups cooked
- 1 shallot, minced
- 1 onion, minced
- 2 garlic cloves, minced
- 4 cups pumpkin or squash of choice, peeled and diced
- 1 pound boneless skinless chicken breasts, cubed
- 2 cups spinach
- Optional: 1/3 cup fresh Parmesan cheese
For the sauce
Pre-heat oven to 400 degrees°F. Cut spaghetti squash in half and scoop out seeds. Drizzle with 1 teaspoon of oil then place face side down on a parchment lined sheet tray. Drizzle skin of squash with 2 teaspoons of oil and add 2 tablespoons of water to the pan to make the cooking process faster. Place squash in the oven and bake for 40 minutes, turning part way through. In a small bowl mix all sauce ingredients together and set aside. In a skillet over medium heat heat 1 tablespoon oil and add onion shallots, and garlic cook for 1-2 minutes, until shallot just starts to become translucent. Add in pumpkin or squash and cook until tender, about 8-10 minutes. 4. In a separate skillet, cook cubed chicken with 2 teaspoons of oil until chicken is white, and fully cooked through. Sprinkle 1/2 teaspoon of salt and pepper over chicken. Add in 2 cups of spinach and cook for 3-5 minutes, until spinach starts to wilt. Remove from heat and set aside. 5. Take spaghetti squash out of oven, let cool. Using a fork scrape out the spaghetti squash into a greased casserole pan. Add in chicken/spinach mixture and pumpkin or squash mixture, and add the sauce. Toss to combine. Top with Parmesan if desired. Bake at 400 degrees for 10 minutes, and broil for 5 minutes.
Recipe Notes How To Cube A Pumpkin: Cut pumpkin in half. Clean out pumpkin halves, spooning out the seeds and pulp. Place pumpkin half on a cutting board. Then, using a downward motion with the knife, remove the peel in small sections. Cut peeled pumpkin into wedges, then hold wedges and cut into cubes.