1 medium spaghetti squash, roasted

1 lb boneless, skinless chicken breasts, chopped

1 cup red or yellow onion, chopped

4 cloves garlic, minced

2 tsp paprika

¼ tsp red pepper flakes (optional)

1 (15-oz) can full-fat coconut milk

1 (8-oz) jar sun-dried tomatoes, drained

5 oz baby spinach

1–2 tbsp olive or avocado oil

Sea salt and black pepper, to taste

Optional: fresh lemon juice, chopped pistachios, or basil for garnish

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Roast the Squash:
Preheat the oven to 375°F (190°C). Slice the squash lengthwise, remove seeds, drizzle with oil, and season with salt. Place cut-side down on a baking sheet and roast 40–55 minutes, depending on desired tenderness. Cool slightly, then scrape into strands with a fork.
Prepare the Sauce:
In a large skillet over medium heat, heat olive or avocado oil. Add onion and sauté 5 minutes. Stir in garlic and chopped chicken; cook 6–7 minutes until lightly browned.
Make It Creamy:
Add paprika, red pepper flakes, coconut milk, and drained sun-dried tomatoes. Stir and bring to a gentle boil. Simmer 10–15 minutes until thickened to a creamy consistency.
Add Spinach:
Toss in baby spinach, cover, and cook until wilted (about 2–3 minutes).
Combine & Serve:
Add spaghetti squash strands to the skillet and toss until fully coated in the creamy sauce. Adjust seasoning to taste and add a squeeze of lemon juice if desired.
Garnish & Enjoy:
Serve warm, topped with pistachios or fresh herbs for extra texture and flavor.