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The Creamy, Garlicky, Low-Carb Dinner

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 2–3 lbs
  • 2 tablespoons olive oil , divided
  • 1.5–2 lbs boneless skinless chicken breasts , thinly sliced or pounded to even thickness
  • 1 teaspoon kosher salt , plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika optional but awesome
  • 4 cloves garlic , minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy cream or coconut cream for dairy-free
  • 1/2 cup grated Parmesan plus extra for serving
  • 2 cups baby spinach
  • 1 tablespoon lemon juice
  • 1/4 cup fresh basil , chopped
  • Red pepper flakes , to taste

Method
 

  1. Preheat oven to 400°F (205°C). Halve the squash lengthwise, scoop out seeds, rub cut sides with 1 tablespoon olive oil, and season with salt and pepper. Place cut side down on a parchment-lined sheet and roast 35–45 minutes until a fork scrapes into spaghetti-like strands. Set aside to cool slightly.
  2. Pat dry. Season both sides with salt, pepper, Italian seasoning, and smoked paprika. Thin, even pieces cook best—no one enjoys the “burnt outside, undercooked inside” special.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden and cooked through (165°F). Transfer to a plate to rest; tent with foil.
  4. Lower heat to medium. In the same pan, add garlic and sun-dried tomatoes. Sauté 1 minute until fragrant (don't burn the garlic—mic drop, dinner ruined).
  5. Add chicken broth; scrape browned bits. Stir in heavy cream and simmer 2–3 minutes to thicken slightly.
  6. Whisk in Parmesan until smooth. Add spinach and let it wilt. Stir in lemon juice. Taste and adjust salt, pepper, and a pinch of red pepper flakes.
  7. Use a fork to pull squash into strands. Season with a pinch of salt. If watery, squeeze gently in a clean towel (FYI: this prevents sogginess).
  8. Slice chicken. Add squash and chicken to the skillet, tossing to coat with sauce. If the pan is too crowded, mix squash with some sauce first, then top with chicken and spoon more sauce over.
  9. Sprinkle with fresh basil and extra Parmesan. Serve hot. Accept compliments like a pro.