Description
Spaghetti squash paired with lemony flavor and creamy artichoke for a light, simple meal.
Ingredients
- 1 Spaghetti Squash, Cooked
- 4 Tablespoons Ghee Or Butter
- 2 Tablespoons Artichoke Antipasto (I Used Trader Joe’s Brand)
- 10 Marinated Artichoke Halves
- ¼ cups Fresh Lemon Juice
- 1 teaspoon Minced Garlic
- 1 cup Shredded Chicken (rotisserie Is Easiest)
- 1 cup Fresh Baby Spinach Leaves
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- Parmesan Cheese, To Serve
Preparation
Cook spaghetti squash as desired and fork out 2 cups. Set aside.
In a large sauté pan over low-medium heat, melt butter. Add artichoke antipasto, artichoke halves, and lemon juice to sauté pan. Stir to combine ingredients and coat artichoke halves with butter. Simmer for 1–2 minutes.
Add minced garlic and stir to combine. Stir for 1 minute. Add chicken, spinach, spaghetti squash, salt and pepper. Stir to coat pasta and mix all ingredients together until spinach wilts completely.
Serve immediately. Top with Parmesan cheese if desired.
