Spaghetti squash with homemade tomato sauce

5.0 cup Spaghetti Squash
2.0 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
1.0 large Onions, raw
4.0 clove Garlic
3.0 cup Tomatoes - sm cherry tomatoes
0.5 lemon yields Lemon Juice
1.0 cup (8 fl oz) Chicken Broth
8.0 oz Spinach - Dole Baby Spinach

INGREDIENTS 1 spaghetti squash Olive oil Sea salt, to taste Black pepper, to taste 2 chicken breast, cut into 1-2 in pieces For the sauce: 1 medium yellow onion, diced 4 cloves garlic, minced 3 cups cherry tomatoes, halved ½ teaspoon sea salt ¼ teaspoon black pepper ½ lemon, juiced 1 cup chicken broth 8 ounces baby spinach PREPARATION 1. Preheat oven to 375ÚF/200ÚC. 2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes. 3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper. 4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool. 5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside. 6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent. 7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes. 8. Using a fork, shred the inside of the squash. 9. Pour sauce over the squash. Serve immediately. 10. Enjoy!

Serving Size: 4

Number of Servings: 4.0

Recipe submitted by SparkPeople user THEBOMBNOM.