Ingredients
- 4 medium raw chicken breasts (about 2 lbs)
- 1 large or 2 small spaghetti squash, cooked equaling 5 cups squash.
- 1 tbsp olive oil
- 1 5oz bag baby spinach
- 1 can diced tomatoes
- 1 can coconut milk, just the top cream part. Discard remaining clear liquid at bottom.
- 1/4 cup capers
- 8 oz feta
- 1/4 cup lemon juice, about 1.5 large lemons juiced.
- 1 tsp minced garlic
- 2 tsp dried oregano
- 1 tsp dried basil
- 3/4 tsp salt
- 1/2 tsp pepper
- fresh parsley + lemon for garnish
Instructions
- Cook spaghetti squash according to these instructions.
- Place chicken breasts on baking sheet with parchment paper. With 25 minutes left to spaghetti squash cook time, add chicken to oven.
- Remove chicken and spaghetti squash and let cool.
- In a large saucepan, heat olive oil. Add spinach, coconut milk (top hard white part), and diced tomatoes. Heat until coconut milk has melted and spinach has wilted slightly.
- When spaghetti squash is cool enough, use a fork to pull strands out. Put them in a bowl. Once they have sat in bowl for 10 minutes, squeeze with paper towels or dishtowel to remove all excess water.
- Add spinach mixture to spaghetti squash and mix.
- Add in capers, half of feta, lemon juice, garlic, oregano, basil, salt and pepper.
- Cut up chicken breasts in to small cubes and toss into spaghetti squash mixture. Everything should be all mixed together now!
- Place into 9×13 casserole dish and top with remaining feta. Add lemon slices on top for more flavor.
- Bake at 400 for 15 minutes and top with fresh parsley.
- Enjoy! Store in refrigerator for 5 days or freezer for 3 months.
Category: dinner, lunch, gluten-freeMethod: bakeCuisine: AmericanDiet: Gluten Free
