Monday, July 7, 2014

Chicken Spaghetti Squash

When you add enough meat, cheese and seasoning to spaghetti squash, it tastes even better than real spaghetti.  This is one delicious way to eat your veggies!

Chicken Spaghetti Squash
(serves 4)


1 whole spaghetti squash (3.5 lbs squash makes ~33 oz, cooked, 4 calories per oz)
1.5 cups marinara
1 tsp smoked chipotle flakes
1 tsp spicy Tex-Joy
6 oz chopped chicken breast, cooked
8 oz shredded mozzarella


Microwave the spaghetti squash for 1 min per pound.

Cut the spaghetti squash in half.

Remove the seeds and webbing; a melon baller works well.  

Place each side cut-side down on parchment paper on a baking sheet.

Bake at 400 degrees for 35 minutes.  

Meanwhile, heat the sauce, chicken, and spices in a pot.

Scrape the insides out with a fork into the pot, and heat thoroughly. 

Divide the mixture into four bowls, and stir in 1.5 oz of cheese into each bowl.

Sprinkle .5 oz of the remaining cheese on top of each serving.

Happy eating!

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