24 Amazing Low Carb Recipes #15

15. Lemon Chicken Spaghetti Squash

Servings: 4

Ingredients:

• For the Chicken
• 1 lb. boneless, skinless chicken breast
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup lime juice (1–2 limes depending on how juicy they are)
• 1/3 cup fresh cilantro, chopped
• 2 teaspoons minced garlic
• 1/8 teaspoon sea salt
• 1/2 teaspoon honey
• For the Lemon Garlic Cream Sauce
• 1/4 cup onion, chopped finely
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1/2 cup chicken stock
• Juice of 1/2 a lemon
• 1/2 cup cream
• 1/8 teaspoon salt (optional; to taste)
• Other
• 1/2 cup shredded cheese (I used mozzarella)
• Jalapeño pepper, optional
• Cilantro, chopped

Instructions:

1. Squash & Chicken
   1. Heat oven to 350°F.
   2. Cut spaghetti squash in half and scoop out seeds. Place face-down in a 9x13 inch baking dish and add ½ cup of water to the base of the dish.
   3. Bake in the pre-heated oven for 45-50 minutes, until soft on the inside and a knife inserts into the flesh of the squash easily.
   4. While squash is baking, prep the chicken. Toss in olive oil and season with salt & pepper.
   5. Bake in the oven for 30 minutes or until cooked through. Allow to cool before cutting into cubes.
   6. Lemon Garlic Cream Sauce
      1. While squash and chicken are baking, prep the sauce.
      2. In a small saucepan, melt the butter. Add onion and cook for 4-5 minutes, until soft and translucent.
      3. Add the garlic and cook for 1 minute.
      4. Add the chicken stock and cook for 3-4 minutes, until reduced by about half.
      5. Stir in the lemon juice and heavy cream, and heat until just bubbling. Taste and add salt if needed.
      6. Remove from heat.
   7. Spaghetti Squash Boats
      1. Once squash is cooked through, remove from oven and allow to cool slightly before shredding into spaghetti-like strands using two forks.
      2. Add the chicken, toss to coat.
      3. Pour ½ cup of lemon garlic cream sauce over each half of the squash.
      4. Return to the oven for 10-15 more minutes.
      5. Sprinkle with cheese and bake for 5 more minutes, until melted.

   Source: Sweet Peas & Saffron

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