- 1 small spaghetti squash, halved and seeded
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup chopped white onion
- 1 clove garlic, minced
- 2 skinless, boneless chicken breasts, cut into 1-inch pieces
- 1/2 (15 ounce) can fire-roasted diced tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground paprika
- salt and ground black pepper to taste
- 1 tablespoon shredded Parmesan cheese, or to taste
- 1 pinch dried oregano
- Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
- Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
- Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.
04/07/2018
recipepes.com
Chicken with Spaghetti Squash and Fire-Roasted Tomatoes, recipe
PT15M
PT1H
5
455 calories
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