Basil Chicken Spaghetti Squash with broccoli, sun-dried tomatoes and spinach is a healthy clean satisfying meal
Roast the spaghetti squash using these instructions.
While the squash is roasting, prepare the rest of the recipe. Heat the avocado oil in a large skillet over medium-high heat. Add the broccoli, stir, and cover. Cook 2 minutes, or until broccoli is bright green. Add the chicken, stir, cover, and cook another 3 minutes.
Remove lid and add spinach, sun-dried tomatoes, ground mustard, and dried basil. Stir well and replace cover. Continue cooking until chicken has cooked through. Remove cover and cook until much of the liquid has burned off.
Add the spaghetti squash strands to the skillet with the chicken and vegetables and stir well until combined. Sprinkle with sea salt and add the feta cheese crumbles and stir well. Taste spaghetti squash for flavor and add more sea salt and/or mustard to taste. Serve heaping portions in bowls and enjoy.