The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 430 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 430 mg 18%
Total Carbohydrate 16 g 5%
Dietary Fiber 4 g 16%
Sugars 8 g
Protein 28 g
Vitamin A 90% Iron 15%
Vitamin C 50% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken Breast with Roasted Rosemary Spaghetti Squash
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
4  People


Recipe makes 4 Servings

1 1/2 Lb spaghetti squash, halved and seeds removed
3 Tbsp Aldonza Extra Virgin Olive Oil, divided use
3 sprigs of rosemary
1 Lb chicken breasts, cut into 1 inch cubes
4 garlic cloves, thinly sliced
1/4 Tsp kosher salt
1/4 Tsp black pepper
1 Pt cherry tomatoes
1/2 cup(s) sweet vermouth, or white wine
4 cup(s) baby spinach
Check All
Uncheck All
Add to List


Preheat oven to 400ºF.
Place the halved spaghetti squash face up in a baking dish and drizzle with oil and place 1 rosemary sprig in each piece of squash. Place in oven for 30 to 45 minutes or until the flesh of the squash comes away from the skin easily.
Heat remaining oil in a large skillet over medium-high heat. Add in chicken and season with salt and pepper. Cook for several minutes per side until chicken is well browned.
Then add in garlic and tomatoes and continue to cook until the tomatoes begin to wrinkle. Then add in the vermouth. Bring to a simmer for 2 to 3 minutes then reduce heat and add in spinach. Cook just until spinach is wilted.
Remove from heat. To serve, discard rosemary and scrape squash into a large bowl and mix well. Spoon the squash into 4 separate bowls and top with chicken spinach mixture.


Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
Customer Relations