- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 273.2
- Total Fat: 7.1 g
- Cholesterol: 82.2 mg
- Sodium: 296.2 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 3.8 g
- Protein: 35.9 g
Sesame Chicken Breast & Spaghetti SquashSubmitted by: SPOTLI
IntroductionMakes 6 servings
Weight Watchers Plus Points value - 7 pts per serving Makes 6 servings
Weight Watchers Plus Points value - 7 pts per serving
1 spaghetti squash
1/2 tsp Olive Oil
1 cup Scallions, raw, chopped
2 Tbls Sesame Oil,
.5 Tbls Sesame Seeds
1 Tbls Skippy Natural Creamy Peanut Butter
2 tbls Feast From the East Sesame Dressing (plus some for marinating)
2 lbs Boneless Skinless Chicken Breasts
6 Garlic cloves pressed
2 tsps Soy Sauce
2 cups Cabbage, shredded
Preheat oven to 375 degrees.
Split spaghetti squash in half and remove seeds. Sprinkle inside of squash with a little sesame oil, sesame seeds, scallions & pepper. Lightly oil cookie sheet with olive oil and place squash cut side down onto sheet. Roast for about an hour or until you can gently push the center of the squash down. Remove from oven and let cool until you can handle it.
About 30 minutes into cooking squash place chicken onto cookie sheet along with the marinade. Cook until chicken is done, about 25 minutes.
Place raw almonds onto a plate and microwave for 1 minute to toast. Chop into small pieces. Set aside.
Using a fork or spoon "shred" squash into a large bowl. Add peanut butter to squash while it's still hot. Then add cabbage, remaining scallion, garlic, 2 tbls sesame dressing, 1 tbls sesame oil,1 tsp soy sauce, sesame seeds and chopped almonds. Mix together well.
Thinly slice chicken breast and serve over squash.
Serving sizes are about 2 cups squash and 5 ounces of chicken per person.
Number of Servings: 6
Recipe submitted by SparkPeople user SPOTLI.