Spaghetti squash with homemade tomato sauce
- Number of Servings: 4
Ingredients
5.0 cup Spaghetti Squash2.0 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted1.0 large Onions, raw4.0 clove Garlic3.0 cup Tomatoes - sm cherry tomatoes0.5 lemon yields Lemon Juice1.0 cup (8 fl oz) Chicken Broth8.0 oz Spinach - Dole Baby Spinach
INGREDIENTS
1 spaghetti squash
Olive oil
Sea salt, to taste
Black pepper, to taste
2 chicken breast, cut into 1-2 in pieces
For the sauce:
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
½ teaspoon sea salt
¼ teaspoon black pepper
½ lemon, juiced
1 cup chicken broth
8 ounces baby spinach
PREPARATION
1. Preheat oven to 375ÚF/200ÚC.
2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.
3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.
4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.
6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.
7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.
8. Using a fork, shred the inside of the squash.
9. Pour sauce over the squash. Serve immediately.
10. Enjoy!
Serving Size: 4
Number of Servings: 4.0
Recipe submitted by SparkPeople user THEBOMBNOM.
Serving Size: 4
Number of Servings: 4.0
Recipe submitted by SparkPeople user THEBOMBNOM.
Nutritional Info Amount Per Serving
- Calories: 251.5
- Total Fat: 4.1 g
- Cholesterol: 74.4 mg
- Sodium: 388.3 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 6.3 g
- Protein: 31.0 g
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