Step 1

Preheat the oven to 400˚F (200˚C).

Step 2

Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.

Step 3

Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.

Step 4

Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.

Step 5

Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 6

Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.

Step 7

Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.

Step 8

Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.

Step 9

Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.

Step 10

Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.

Step 11

Pour the sauce over the squash. Serve immediately.

Step 12

Enjoy!