Chicken Spaghetti Squash Marinara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Spaghetti Squash (yield ~ 4 C)FOR SAUCE:1 t Extra Light Olive Oil1/4 C Onion, diced2 Cloves of Garlic, Minced6 oz. Skinless, Boneless Chicken Breast, sliced into strips2 Cans Hunt's No-Salt-Added Tomato Sauce1/4 C Tomato Paste (~ 1/2 Small Can)3 Dashes each of Salt & Pepper1 tsp Parsley1/4 tsp Oregano2 oz. Shredded Part-Skim Mozzarella Cheese
Makes 2 Servings
Preheat oven to 375 degrees
Cut Spaghetti Squash lengthwise. Clean out the seeds and strings thoroughly using large spoon. with a fork, prick outside of squash 6-8 times in each half. Place squash inside-down on a large baking dish. Bake at 375 for 30-35 minutes.
Meanwhile, dice onion and chop garlic. In medium non-stick skillet, add olive oil, onion, garlic and chicken on medium heat. Once chicken is cooked thoroughly, add tomato sauce and tomato paste to a light boil. Stir in salt. Remove from heat, add oregano, parsley, and pepper to taste.
Remove Spaghetti Squash from oven. Using a large spoon, scrape the "Spaghetti" strands from inside squash.
Place spaghetti in serving bowl, add sauce mixture, top with 1oz mozzerla per plate, and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user BLUEBURD13.
Preheat oven to 375 degrees
Cut Spaghetti Squash lengthwise. Clean out the seeds and strings thoroughly using large spoon. with a fork, prick outside of squash 6-8 times in each half. Place squash inside-down on a large baking dish. Bake at 375 for 30-35 minutes.
Meanwhile, dice onion and chop garlic. In medium non-stick skillet, add olive oil, onion, garlic and chicken on medium heat. Once chicken is cooked thoroughly, add tomato sauce and tomato paste to a light boil. Stir in salt. Remove from heat, add oregano, parsley, and pepper to taste.
Remove Spaghetti Squash from oven. Using a large spoon, scrape the "Spaghetti" strands from inside squash.
Place spaghetti in serving bowl, add sauce mixture, top with 1oz mozzerla per plate, and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user BLUEBURD13.
Nutritional Info Amount Per Serving
- Calories: 353.9
- Total Fat: 8.7 g
- Cholesterol: 65.7 mg
- Sodium: 791.7 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 9.5 g
- Protein: 33.5 g
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