Spaghetti Squash with Spinach and Chicken

Preheat the oven to 400 degrees F (200 degrees C).

Cut spaghetti squash in half and scoop out the seeds and ribbing. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and use a fork to poke small holes along the outside skin.

Bake in the preheated oven until lightly browned on the outside and easily pierced with a knife about 40 minutes. Remove from oven flip cut-side up and let cool until easily handled.

Meanwhile season chicken with cayenne pepper garlic powder and paprika.

Heat olive oil in a pan over medium heat. Add onion serrano pepper and garlic; cook and stir until nearly tender about 3 minutes. Add the chicken and cook until mostly browned about 6 minutes. Add tomatoes and boil until juices are released about 5 minutes. Stir in bouillon to dissolve; reduce heat to low. Add spinach and simmer until slightly wilted about 2 minutes. Squeeze in lime juice and stir.

Scrape insides of squash into spaghetti strands with a fork. Serve chicken and spinach over spaghetti squash.