Weekend Inspiration: Spaghetti Squash with Chicken

Ingredients:

• 1 spaghetti squash
• chicken breast
• 3 cloves garlic
• 4 cherry tomatoes
• 220 g baby spinach
• 700 ml tomato sauce
• 100 g fresh basil
• a pinch of ground paprika
• olive oil
• salt and pepper to taste

Cut the squash in half, brush with olive oil, season with salt and pepper, and roast in the oven at 190°C for about 40 minutes, until tender. In a large pan, sauté diced chicken breast with garlic, then add cherry tomatoes and spinach, and cook for about 10 minutes. Stir in tomato sauce, chopped basil, and paprika, and let everything combine. Once the squash is roasted and cooled slightly, use a fork to scrape out the flesh into “spaghetti” strands, top with the chicken sauce, and serve warm.

Enjoy!