Spaghetti Squash With Chicken And Sun Dried Tomatoes

1. 1

   To start, roast your butternut squash. Cut your squash in half, set your oven to 400 degrees fahrenheit, scoop out the seeds, and set your squash face down on a baking sheet. Bake for about 40 minutes or until the squash is easily pierced with a fork.

2. 2

   Scoop out one half of the squash per person.

3. 3

   Saute the sun dried tomatoes, onions and garlic until the onions are translucent. Add in your chicken and cook until the chicken is cooked through, about 5-7 minutes.

4. 4

   Add the spaghetti squash to the mixture and the butter.

5. 5

   Reduce the heat to medium and cover with a lid.

6. 6

   Cook until the squash is warm and the chicken is cooked.

7. 7

   Top with feta cheese and green onions and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.