Catlover's MF Spaghetti Squash with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
6 ozs. COOKED chicken breast strips or tenders, cut into bite-sized pieces1 spaghetti squash, raw1/2 TBL dried basil leaves2 TBLs. Newmann's Own Lighten Up LITE italian dressing1 TBL minced jarred garlic
Poke holes in the RAW whole spaghetti squash with a skewer or long thin sharp knife. Poke them through all over the squash, about 5-6 holes total, so the steam can escape. Place the entire raw spaghetti squash in the microwave and microwave it on HIGH for 10 minutes. Remove carefully, it's HOT and allow to cool for a bit.
In the meantime, PAM spray a skillet and add the minced garlic and chicken breast to it. Cook the chicken until done (or use pre-cooked chicken breast strips such as Perdue's 'shortcuts' or similar product). Remove and weigh the chicken, make sure it's 6 ozs. COOKED. Return to skillet and add basil leaves and/or italian spices to taste. Stir well, then remove from heat and set aside.
Cut the ends off the cooked whole squash, now cut it down the center lengthwise. Use a large spoon to scoop out the seeds and discard. Now take a dinner fork and scrape the insides of the cooked squash into a measuring cup. You want 1-1/2 cups of cooked spaghett squash 'strands'. Keep going until you get enough. Reserve any leftover squash for another meal.
Dump the 1-1/2 cups cooked spaghetti squash strands into the skillet with the chicken. Now add the 2 TBLS Italian dressing and toss well to coat.
Sprinkle with a bit more basil leaves for color and serve!
Makes 1 serving which equals one full LEAN plus 3 greens (1/2 cup spaghetti squash=1 green)
Serving Size: Makes 1 serving which equals 1 full Lean and Green
Number of Servings: 1
Recipe submitted by SparkPeople user CATLOVER771.
In the meantime, PAM spray a skillet and add the minced garlic and chicken breast to it. Cook the chicken until done (or use pre-cooked chicken breast strips such as Perdue's 'shortcuts' or similar product). Remove and weigh the chicken, make sure it's 6 ozs. COOKED. Return to skillet and add basil leaves and/or italian spices to taste. Stir well, then remove from heat and set aside.
Cut the ends off the cooked whole squash, now cut it down the center lengthwise. Use a large spoon to scoop out the seeds and discard. Now take a dinner fork and scrape the insides of the cooked squash into a measuring cup. You want 1-1/2 cups of cooked spaghett squash 'strands'. Keep going until you get enough. Reserve any leftover squash for another meal.
Dump the 1-1/2 cups cooked spaghetti squash strands into the skillet with the chicken. Now add the 2 TBLS Italian dressing and toss well to coat.
Sprinkle with a bit more basil leaves for color and serve!
Makes 1 serving which equals one full LEAN plus 3 greens (1/2 cup spaghetti squash=1 green)
Serving Size: Makes 1 serving which equals 1 full Lean and Green
Number of Servings: 1
Recipe submitted by SparkPeople user CATLOVER771.
Nutritional Info Amount Per Serving
- Calories: 329.0
- Total Fat: 11.2 g
- Cholesterol: 105.4 mg
- Sodium: 392.9 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.3 g
- Protein: 40.1 g
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