Healthy Chicken Vesuvio with Kevin’s Lemongrass Basil Sauce

Prep Time: 10 minutes

Cook Time: 30 minutes

Spaghetti Squash cook time: 1 hour

Total time: 1 hour 45 minutes

Serving size: 1 cup.

Serves: 4

Preheat oven to 350 degrees. Place whole spaghetti squash in a baking pan. Cook for 1 hour. A fork will easily insert when the squash is fully cooked.  Allow to cool for 10 minutes. Slice open vertically, using a fork remove the seeds. Then with the fork scrap out the squash.  (Pro Tip – Cook the squash ahead when prepping for the week and the squash stored in an air-tight container in the fridge for up to 1 week.)

Preheat oven to 400 degrees. Place cherry tomatoes on baking sheet. Cover with 1 tablespoon olive oil, garlic powder and onion powder. Roast in oven for 25 minutes. Remove from oven and set aside.

While tomatoes are roasting, prepare the chicken in a large skillet on the stove. Add 2 tablespoons of olive oil to large skillet. Heat on medium-high heat for 2 minutes. Add chicken to the skillet and toss to coat with oil.  Sautés for 3 minutes. Add 1/4 cup of Kevin’s Lemongrass Basil Sauce and stir. Continue to cook for 10 minutes until the chicken is cooked. Then remove chicken from the skillet and set aside.

Turn heat down to medium. Add 1 tablespoon of olive oil to the skillet. Add spaghetti squash noodles to the skillet and toss. Add spinach and continue to sauce until spinach begins to wilt, about 8 minutes. Add peas and 1/4 cup of Kevin’s Lemongrass Basil Sauce. Mix well with tongs.

To serve, place spaghetti and veggies on a plate, top with chicken and roasted tomatoes.

Fun Fact: spaghetti squash is high in vitamin C and vitamin A, along with being a low-calorie food. This provides benefits for colon health and dental health. Spaghetti squash is also less likely to promote tooth decay than other starchy foods.

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