Spaghetti Squash with Chicken and Spinach

Weeknight dinners for me are generally a random assortment of leftovers.  I have no time to cook during the week.  This isn’t bad though; that random assortment of leftovers can lead to some really delicious meals!  This week I had some leftover spaghetti squash, pulled chicken (recipe here: https://wholerealfoodblog.wordpress.com/2016/03/17/crockpot-pulled-chicken/), and fresh spinach.  I threw it all in the wok with some olive oil and garlic, and the results were great!

Ingredients:

spaghetti squash (pre-cooked)

pulled chicken (https://wholerealfoodblog.wordpress.com/2016/03/17/crockpot-pulled-chicken/)

fresh spinach

olive oil

garlic

sea salt

Directions:

  • Heat olive oil in a wok over medium heat.
  • Add garlic and stir.
  • Add pre-cooked spaghetti squash and chicken.  Cook for 2-3 minutes, stirring occasionally.
  • Add spinach and continue cooking 2-3 minutes, stirring occasionally, until spinach is soft and a deep green.
  • Salt as desired and serve.

Notes:

To make spaghetti squash, poke holes in squash and bake whole for 1 hour at 375 degrees.  Cut in half length-wise.  Spoon out seeds.  Scrape squash downward with a fork to pull the “noodles.”  Spoon noodles into a bowl.  (I will do a full post on this soon!)

Enjoy!

IMG_3898

Spaghetti Squash with Chicken and Spinach

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