Preheat the oven to 375 °F. This ensures that your spaghetti squash roasts evenly and develops a lovely caramelization as it cooks.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut side down on a baking sheet and roast for about 30 to 40 minutes or until tender. You’ll know it’s ready when you can easily pierce the skin with a fork.
While the squash is roasting, heat the extra-virgin olive oil in a large saucepan over medium-high heat. Once hot, add the garlic and onion, sautéing for 3 to 5 minutes until the onion becomes translucent. This step builds a flavorful base that will enhance the whole dish.
Next, stir in the sun-dried tomatoes, grape tomatoes, asparagus, and broccoli along with the ground garlic powder and red pepper flakes. Continue to sauté for another 3 to 5 minutes, or until the broccoli and asparagus start to soften. The vibrant colors will brighten up your skillet!
Once the spaghetti squash is done, carefully flip it over and use a fork to scrape out the strands. Add these strands directly to the vegetable mixture in the skillet.
Toss in the fresh spinach and cook just until it begins to wilt. This step adds a lovely pop of color and nutrients. Keep stirring gently so everything combines beautifully.
Now, it’s time to serve! Spoon the mixture into bowls and top with the cooked chicken and shrimp. If you like, sprinkle with parmesan cheese for an extra layer of flavor. Serve warm and enjoy!
