Southwest Chicken & Speghetti Squash
- Number of Servings: 6
Ingredients
Spaghetti Squash, 3 cup (the yield of one cooked squash) Chicken Breast (cooked), no skin, 10 ounces *Diced Tomatoes & Green Chilies (canned) 2.5 srv - Rotel, 2.5 serving Beans, black, drained and rinsed, approximately 1.5 cup Cheddar or Colby Cheese, Low Fat, 2 cup, shredded
Cut the squash in half, scrape out the seeds, place each half open side down in a backing dish with about 1/2 inch of water. Bake at 350 for 45 minutes until soft.
Dice two large boneless skinless chick breasts into bite sized pieces and cook over medium heat in non-stick pan. Add no oil.
Combine the squash, chicken, tomatoes and beans in a casserole dish. Top with low-fat cheese sprinkles. Bake until cheese is melted.
Serving Size: Makes 6 dinner sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user TERRIBV1.
Dice two large boneless skinless chick breasts into bite sized pieces and cook over medium heat in non-stick pan. Add no oil.
Combine the squash, chicken, tomatoes and beans in a casserole dish. Top with low-fat cheese sprinkles. Bake until cheese is melted.
Serving Size: Makes 6 dinner sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user TERRIBV1.
Nutritional Info Amount Per Serving
- Calories: 203.4
- Total Fat: 4.3 g
- Cholesterol: 37.2 mg
- Sodium: 356.8 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 5.0 g
- Protein: 24.4 g
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