Ingredients:

  • 1 Large Spaghetti Squash (approx. 3.5 lbs)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 0.5 tsp Cracked Black Pepper
  • 1.5 lbs Chicken Breast, sliced into 1-inch medallions
  • 1 tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 2 tbsp Avocado Oil
  • 4 cloves Garlic, minced
  • 0.5 cup Heavy Cream
  • 0.75 cup Freshly Grated Parmesan Cheese
  • 1 cup Baby Spinach, chiffonade
  • 0.25 tsp Nutmeg

Instructions:

  1. Slice the spaghetti squash lengthwise and remove seeds.
  2. Brush the squash with olive oil and place cut-side down on a preheated baking sheet. Roast at 400°F (200°C) for 45 minutes until skin is slightly soft.
  3. Season chicken medallions with smoked paprika and garlic powder. Heat avocado oil in a cast-iron skillet and sear chicken for 3–4 minutes per side until a mahogany crust forms. Remove and rest.
  4. In the same skillet, sauté minced garlic. Whisk in heavy cream and nutmeg, scraping up the browned bits (fond). Simmer for 2 minutes.
  5. Shred the roasted squash with a fork into strands.
  6. Fold the squash, seared chicken and spinach into the sauce.
  7. Gradually stir in parmesan cheese until emulsified and velvety.