This spinach tomato spaghetti squash recipe combines fresh fluffy spaghetti squash and tops it with an easy and quick spinach and tomato sauce that's so garlicky and savory, the perfect combination of a healthy tasty meal!

Ever have one of those meals that you just throw a whole mess of ingredients in together and hope for the best?

I can't be the only one who wings it from time to time.

I have days where I'd rather eat a meal consisting of a spoonful of peanut butter with a side of sandwich meat and maybe a few pickles then go to the market and pick up things for a legit meal.

Anyone else?

A few months ago, a few of my friends were heading over after a long work day and called to tell me that they were on the way.

On this particular day I told them that I had no idea what to cook for dinner...

On this occasion, they mentioned tossing some roasted seasoned tomatoes in with some sautéed spinach and topping it over some juicy chicken breasts.

I told them that they were genius and that it sounded easy and delicious.

I was game to try it.

I made the dish and it was delightful, except.... except that it needed a little more gusto.

I tried the recipe again recently and added spaghetti squash with pesto, hoping that it was the gusto that the initial recipe needed and that it wasn't too many flavors meshing together in an awful massacre.

It was so good!

That one time, that one time that I winged it, that one time that I winged it and got it right, that time was awesome!

Now it's on repeat in our house 🙂

This post was first published on June 2, 2015 and was updated on February 17, 2020.

Ingredients:

stewed tomatoes, italian style
spinach leaves
spaghetti squash, halves length-wise
chicken breasts, cubed
pesto, depending on taste
olive oil
Cheese for garnish

Instructions:

1. Preheat your oven to 350*F. Drizzle the cut side of each spaghetti squash half with olive oil and place in a large baking dish (cut-side down) with the two chicken breasts. Cook for 25 minutes, or until the chicken is cooked thoroughly.
2. While the squash and chicken is baking, place the spinach in a large skillet and sauté over medium heat until the leaves start to wilt, approx. 2-3 minutes. Add in the stewed tomatoes (liquids included) and allow to simmer for 5-10 minutes, until about 50% of the liquid has evaporated.
3. With a fork, scrape the insides of the spaghetti squash, producing spaghetti like noodles. Add the pesto to the noodles and plate the pesto'd noodles.
4. Place the cooked chicken on top of the noodles, and then the spinach and stewed tomato mix. Top with cheese and enjoy!

More delicious spaghetti squash recipes:

Want some other easy and delicious spaghetti squash recipes?  Check these out:

• Spaghetti Squash Taco Bake
• Pesto Chicken Spaghetti Squash
• Basil Goat Cheese Spaghetti Squash
• Spicy Peanut Spaghetti Squash