I’ve always been fascinated with spaghetti squash and decided it was high time I cooked with it again…it’s been a few years.  This is the first time it has appeared on my blog . Nothing fancy here and, really, not the most imaginative recipe title, but a pretty, darn good dish and super healthy.  Enjoy!

Spaghetti Squash w/Veggies & Chicken (serves 4)

Ingredients:

1 spaghetti squash

2 TB coconut oil

1 leek, chopped

1 small onion, chopped

4 cloves garlic, minced

3 carrots, chopped

3 celery stalks, chopped

6 tomatoes, chopped

1 cup chicken broth

½ cup white wine

1 TB butter

1 pinch red pepper flakes

6 organic chicken thighs

½ tsp sea salt

¼ tsp black pepper

1 bunch fresh spinach, washed & trimmed (about 3 cups)

Directions:

Preheat oven to 375. Bake spaghetti squash open faced for 40 minutes. Pull out when tender. Heat coconut oil on medium high in large skillet. Add leeks, onion, garlic, carrots, & celery. Cook about 6 minutes or until onions are translucent and the rest of veggies are slightly browned. Add tomatoes and sautee about 2 minutes. Add chicken broth & wine. Bring to a medium high boil and cook for about 5 minutes. Reduce heat and continue to simmer without a lid for about 20 more minutes. In a separate skillet, add butter and heat to medium high. Add red pepper flakes. Pat dry chicken thighs, place in pan to cook. The dry chicken cooked with a little butter will make a nice brown seal. Reduce heat to medium and cook chicken until almost done. Sprinkle with salt and pepper. Add spinach leaves over the top of the chicken. Turn off heat, cover with lid and and let sit in the pan for 10 minutes. Scoop seeds out of spaghetti squash, then scoop stringy squash flesh onto dinner plates to make a little basket. Ladle veggie mixture into the squash “basket”. Top with spinach and a chicken thigh.  Serve immediately.

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