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Chicken Florentine Spaghetti Squash | Popular Paleo for StupidEasyPaleo.com

Chicken Florentine Spaghetti Squash

Chicken Florentine Spaghetti Squash will make all your weeknight dinner dreams come true. It comes together easily, and it's paleo and gluten-free.

Course Main Course
Cuisine Chicken, Gluten-Free, Paleo, Whole30
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 338 kcal

Ingredients

  • 1 medium to large spaghetti squash
  • 16 ounces chicken Italian sausage (organic, gluten-free)
  • 1 organic white or yellow onion diced
  • 3 garlic cloves minced
  • 3 cups organic baby spinach leaves packed into measuring cup
  • Sea salt and black pepper to taste
  • 1 tbsp pine nuts optional
  • 1 tbsp flat leaf parsley chopped, optional

Instructions

  1. First things first, let’s get that spaghetti squash in the oven to roast while we prepare the filling. Preheat the oven to 400°F. Using a large knife and steady hand, split the squash in half lengthwise. The best way to do this is usually by scoring the squash and then inserting the tip of the blade into an end. Apply strong and even pressure on the knife, using it more like a splitting wedge on a large log rather than the familiar slicing action of a blade. Once the squash is split open, use a spoon to remove the seeds and pulp (just toss that stuff). Place the halved squash cut-side down on a roasting pan, add a few tablespoons of water to the pan and roast for 35 to 40 minutes in a preheated oven.

  2. Meanwhile, prepare the chicken Florentine portion of the dish. Heat a large skillet to medium-high and drizzle in a few tablespoons of extra virgin olive oil. Once it comes to temp, crumble in the chicken Italian sausage, garlic and diced onion. Cook and stir until the sausage is fully cooked and the onion is translucent—this should take about 12 minutes or so. A few minutes before the meat is done, pile the baby spinach on top of the sausage so that it wilts as the rest of the items in the pan finish. Stir the spinach into the sausage mixture as it cooks down. Then set it aside until the spaghetti squash has finished roasting.
  3. After you pull the squash out of the oven, turn them over so they cool a little faster. Once you can handle them comfortably (or if you can manage holding them with an oven mitt), use a fork to scrape with the grain of the squash to harvest the strands. Transfer the harvested strands into the pan with the sausage mixture, season with sea salt and black pepper to taste and the pine nuts if you want to use them. Toss the squash strands with the sausage and spinach so everything gets evenly combined.
  4. I like to serve this plated inside the spaghetti squash shell or “boat-style.” It’s pretty and, well, if I can save myself another dish to wash, then I’m all for it. Top with some toasted pine nuts and / or fresh flat-leaf parsley and dig in!
  5. p.s.: If you happen to have any leftovers, this makes a great frittata for breakfast or a to-go lunch the next day!

Recipe Notes

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Nutrition Facts
Chicken Florentine Spaghetti Squash
Amount Per Serving
Calories 338 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g15%
Cholesterol 80mg27%
Sodium 1220mg51%
Potassium 450mg13%
Carbohydrates 26g9%
Fiber 4g16%
Sugar 9g10%
Protein 20g40%
Vitamin A 2880IU58%
Vitamin C 17mg21%
Calcium 88mg9%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.