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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 271.1
  • Total Fat: 8.9 g
  • Cholesterol: 68.4 mg
  • Sodium: 388.5 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 31.8 g

View full nutritional breakdown of Spaghetti Squash with chicken calories by ingredient
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Spaghetti Squash with chicken

Submitted by: LIVEFAN4EVER

Introduction

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Number of Servings: 4

Ingredients

    1 whole Spaghetti Squash
    2 Tablespoons Extra Virgin Olive Oil
    4 cloves Garlic, Minced
    1 cup Chicken Broth, Divided Use
    ⅓ cups Sun-dried Tomatoes, Chopped
    2 cups Broccoli Florets
    1 cup Frozen Peas
    2 whole Chicken Breasts, Grilled And Sliced
    cups Grated Parmesan Cheese
    1 pinch Salt/pepper To Taste
    ~~~~~~~~
    1. Preheat oven to 375 degrees (F).
    2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon.
    3. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
    4. Using a fork, scrape the inside of the squash with the tines to remove strands.
    5. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
    6. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
    7. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
    8. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
    9. Serve on top of the squash strands with fresh shaved parmesan cheese.

Directions

1. Preheat oven to 375 degrees (F).
2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon.
3. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
4. Using a fork, scrape the inside of the squash with the tines to remove strands.
5. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
6. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
7. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
8. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
9. Serve on top of the squash strands with fresh shaved parmesan cheese.

Serving Size: 4 equal servings

Number of Servings: 4

Recipe submitted by SparkPeople user LIVEFAN4EVER.






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