• 1 spaghetti squash, sliced in half the long way and the seeds scooped out
  • ~4 tablespoons olive oil
  • red onion, sliced
  • 1 leek, sliced into rings
  • 2 sprigs of fresh thyme
  • salt and pepper
  • 2 chicken breast halves, boneless and skinless, chopped into bite-sized chunks
  • 2 cloves garlic, minced
  • 1/3 cup chicken stock or dry white wine
  • 4 tablespoons butter or ghee
  • 1 lemon, 2 slices reserved for garnish and the rest for juice
  • a handful of fresh parsley, chopped
  • 1 teaspoon capers
  • several handfuls of fresh spinach


  1. Preheat oven to 425.
  2. Rub both halves of the spaghetti squash in a little olive oil, season the inside with salt and pepper, place the halves cut-side-down on a sheet pan and bake for about 20 minutes (until flesh gets soft and pliable enough to scrape with a fork).
  3. Heat a couple tablespoons of olive oil in a large skillet on medium-high.
  4. Toss the red onions, leeks, thyme, and a little salt and pepper into the skillet and cook for 2-3 minutes, then remove the veggies from the skillet (leave the thyme in the pan) and set aside in a bowl.
  5. Add another tablespoon of olive oil to the skillet, then add the chicken chunks, a little salt and pepper, and cook for ~10 minutes until the chicken is mostly cooked through and browned on the outside.
  6. Add garlic to the chicken, stir, and cook for ~30 seconds.
  7. Add the chicken stock or wine and let cook for 1-2 minutes, scraping up any brown bits from the bottom of the pan.
  8. Add the butter or ghee and stir until melted, then add the lemon juice, capers, spinach, and reserved onions and leeks from the bowl.
  9. Stir to combine and let flavors meld on low heat for a few minutes.
  10. Scrape the spaghetti squash out of its rind and put a small pile on each plate. Serve the chicken and veggie mixture atop the squash garnish with a lemon slice.