Ingredients Needed and How to Make It

Ingredients Needed

• 1 medium spaghetti squash (the star ingredient, trust me!)
• 1 pound boneless, skinless chicken, cut into bite-sized pieces
• Salt and pepper (don’t skimp on these—seasoning is key)
• 1 teaspoon Italian seasoning (get that classic flavor)
• 2 tablespoons butter (softened so it creams easier)
• 4 cloves garlic, minced (more garlic=more yummy)
• 1 shallot, minced (adds that sweet, mild onion flavor)
• 2 tablespoons sun-dried tomatoes, julienne cut (for a little zing)
• 1 cup heavy cream (the hug you didn’t know you needed)
• 1/3 cup Parmesan cheese, grated (because cheese)
• 3 ounces baby spinach (for that fresh green pop)
• Fresh parsley (optional, but it sure makes it pretty!)

How to Make This Recipe

Step 1: Prep the Spaghetti Squash
First things first, you’ll need to carefully pierce the spaghetti squash several times with a knife. This part can be a little cathartic—I always think of it like a stress-relief exercise. Put it on a microwave-safe plate and cook it on high for about 8-12 minutes, or until it’s tender. Be careful when handling it afterward; let it cool while you tackle the chicken.

Step 2: Cook the Chicken
Season that cut-up chicken with salt, pepper, and Italian seasoning. Melt 1 tablespoon of butter in a large skillet over medium-high heat, then toss in the chicken. Sauté it for about 7 minutes or until it’s no longer pink in the center. Pro tip: keep a close eye and don’t overcook—tender chicken is the goal here. Remove it from the pan and keep it warm by tenting it with aluminum foil.

Step 3: Make the Creamy Sauce
After the chicken is off, add the remaining tablespoon of butter to the same skillet. Toss in the minced garlic and shallot, and let it cook for about 1-2 minutes until they just start to soften—ah, that smell! Next, mix in the sun-dried tomatoes and let it all hang out for another minute. Now pour in the heavy cream, and cook until it’s hot and bubbly, about 1-2 minutes. Turn off the heat, and stir in the grated Parmesan and baby spinach. Then, add the chicken back into the pan along with any juices that may have collected.

Step 4: Final Prep for Squash
By this time, your spaghetti squash should be cool enough to handle. Cut it in half lengthwise, scoop out the seeds, and use a fork to pull out those beautiful, noodle-like strands. Now, mix those strands into the creamy chicken sauce until they’re all coated.

Step 5: Garnish and Serve
Give it a final touch with some fresh parsley, if you’re feeling fancy. And there you go—a hearty, effortless meal that smells like heaven.