Chicken with Lemon & Oregano Spaghetti Squash

Servings: 2


  • 1 large spaghetti squash (approximately 2 pounds) – use 3/4 cup cooked per serving
  • 4 boneless, skinless chicken breasts, pan-seared and diced – total weight 16 ounces
  • 1 Tbsp olive oil for searing / cooking chicken breast (until no longer pink)
  • 5 sprays avocado oil spray
  • 1 cup frozen chopped collard greens
  • 1 tablespoon lemon zest
  • ¼ cup lemon juice
  • 1/2 tsp Himalayan salt
  • 1 tsp oregano
  • 1 tsp crushed red pepper flakes


  1. Puncture spaghetti squash rind about 20 times to allow steam to vent while cooking.
  2. Place spaghetti squash on a microwave-safe plate and heat for 8 minutes in microwave
  3. Check for doneness by pressing lightly on spaghetti squash rind. Rind should yield gently to pressure. Heat for an additional 2-4 minutes if spaghetti squash is still hard. Allow spaghetti squash to rest for a few minutes until cool enough to handle.
  4. Slice spaghetti squash lengthwise and scoop out seeds with a large spoon. Use a fork to scrape out spaghetti squash flesh from each half and set “spaghetti” aside.
  5. Add 2 tbs olive oil to a large sauté pan over medium heat. Add spaghetti squash, kale, lemon juice, lemon zest, spices, and diced chicken to pan.
  6. Cook for 10 minutes, stirring occasionally.
  7. Remove from heat and serve immediately.

MetaLife Units:

2 Protein Units
2 Fat Units
1 Carbohydrate Units

Recipe by:

Dr. Shonna Babrow-Goodrich