Spaghetti Squash with Grilled Chicken and Sun-dried Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- 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 �� 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.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BYUSUE.
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: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BYUSUE.
Nutritional Info Amount Per Serving
- Calories: 235.7
- Total Fat: 10.4 g
- Cholesterol: 26.8 mg
- Sodium: 553.4 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 6.5 g
- Protein: 17.0 g