Lemon Spinach Chicken Spaghetti Squash

1 spaghetti squash
Olive oil
Sea salt, to taste
Black pepper, to taste
2 chicken breast, cut into 1-2 inch pieces
For the sauce:
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
½ teaspoon sea salt
¼ teaspoon black pepper
½ lemon, juiced
1 cup chicken broth
8 ounces baby spinach

1. Preheat oven to 375˚F
2. Poke several holes into the spaghetti squash.
Microwave on high for 5 minutes.
3. Cut squash in half along the holes.
Remove seeds with a spoon.
Drizzle squash with olive oil, and
season with salt and pepper.
4. Place squash upside down on baking
tray and bake for 40 minutes until soft.
Let cool.
5. Using a skillet, cook the chicken breast
on medium-high heat with a little olive oil
for 6-8 minutes until the chicken is golden
brown and cooked through. Remove chicken
from the pan and set aside.
6. Sauté onion for a few minutes. Add garlic
and cook for a minute. Add tomatoes and
cook for a couple minutes. Cook until onions
are translucent.
7. Add lemon juice and chicken broth, and
cook until the liquid partially reduces, about
20 minutes. Add chicken and cook for
2 minutes. Add spinach and cook for
2 minutes.
8. Using a fork, shred the inside of the squash.
9. Pour sauce over the squash. Serve immediately.