Spaghetti Squash Baby Kale Chicken Marinara


I cut a spaghetti squash in half, scooped out the seeds, and placed the two pieces cut-side-down in a glass baking dish. I added 1/2 inch of water and baked for 30 minutes in a 350 degree oven.

When it was done, I let it cool and then used a fork to get the spaghetti squash out. I set this aside. (Spaghetti squash is a great vegetable to do ahead of time in your meal prep session, too. It keeps very well in the fridge up to 5 days.)

Next, I cooked two very large organic chicken breasts in a skillet with 2 tsp coconut oil. I sprinkled them with smoked sea salt and freshly ground black pepper.

I drained any liquid from the skillet when the chicken was done.

I took the chicken breast out of the skillet and cut it into bite-sized pieces. I placed it back into the skillet.

I added the following ingredients to the skillet:

the prepared spaghetti squash
1  24 oz jar marinara pasta sauce with no added sugar
1  5 oz container of organic baby kale
1 TBSP chopped fresh basil

I heated this on low and stirred often until the baby kale was wilted and all the ingredients were warm and blended.

That a great skillet meal this is - so filled with clean ingredients that will boost your success.