Spaghetti Squash with Veggie and Chicken Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 252.2
  • Total Fat: 4.5 g
  • Cholesterol: 68.4 mg
  • Sodium: 353.6 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 4.9 g
  • Protein: 30.7 g

View full nutritional breakdown of Spaghetti Squash with Veggie and Chicken Tomato Sauce calories by ingredient
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Submitted by: SPSQUEEKS

Number of Servings: 6


    1 can of tomatoes
    1/4 c. tomato paste
    3 small chicken breasts, cooked and cubed
    1 tbsp olive oil
    1 red onion, sliced
    1 green pepper, sliced
    1 red pepper, sliced
    1 c. mushrooms, sliced
    1 tbsp minced garlic
    1/4 c. balsamic vinegar
    1 pkg splenda
    1 c. fresh spinach
    2 tbsp fresh basil
    onion salt
    garlic powder


1. Cut the spaghetti squash in half. Bake in the oven for 45 mins at 400. Remove and shred.
2. While squash is cooking, prepare sauce.
3. Soften onion in tbsp of oil. Add mushrooms and garlic when the onions have started to soften and brown. Stir continuously. When the mushrooms release their liquid, add balsamic vinegar to deglaze.
4. Add peppers and mushrooms. Cook a for a couple of minutes.
5. Add tomatoes, tomato paste, basil, spinach, spices and chicken.
6. Simmer until the squash is ready.
7. Serve over the sqush toped with parmesean cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user SPSQUEEKS.


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