Stephanie's Faux Pasta Marinara

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 202.2
  • Total Fat: 8.7 g
  • Cholesterol: 19.1 mg
  • Sodium: 635.2 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 5.6 g
  • Protein: 8.6 g

View full nutritional breakdown of Stephanie's Faux Pasta Marinara calories by ingredient


Introduction

If you like pasta marinara like I do here is a satisfying lowfat version without the pasta If you like pasta marinara like I do here is a satisfying lowfat version without the pasta
Number of Servings: 6

Ingredients

    3 Tbsp Smart Balance Buttery Spread
    2 boneless skinless chicken thigh (about 8 oz)
    2 cups mushroom slices
    3 cups Marinara sauce (Bertoli is good)
    Garlic (2-3 cloves) minced depending on taste
    1 Tsp dried Rosemary
    1/2 Tsp dried Basil
    1 Tsp dried Thyme
    1 Tsp granulated sugar
    A dash of salt
    1 Tsp ground pepper
    1 Whole Spagetti Squash (or Banana squash depending on where you are from)


Directions

Cut your chicken into 1/4 inch cubes, salt and pepper and set aside. Take your Spagetti squash and remove any stickers and wash. Poke the Spagetti squash with a sharp knife on all sides numerous times all over. Place the squash on a microwave safe dish in the microwave on medium setting for 12-16 minutes (depending on your microwave adjust accordingly). You want to have a piercable but not MUSHY squash (meaning: GIVES with some resistance when poked with a sharp knife). Take squash out and handle with care (EXTREMELY HOT) cut in half and let cool. Meanwhile; in a medium sized skillet pan (with sides at least an inch deep, because you are going to mix the entire sauce in it) melt your buttery spread on high heat. Toss in the chicken and brown on both sides until golden. Add your spices and mix thoroughly to let the flavors meld, then add your garlic and lower the heat so that you do not burn the garlic which will make it bitter. This will take about 3-5 minutes; now add your sauce and bring to a boil for 1 minute, then reduce to a simmer. At this time add your Tsp of sugar to reduce the acidity of the sauce, cover and reduce the heat to LOW to let the flavors meld while you de-skin the squash.
With care!!! Carefully cut the squash in half, and spoon out the seeds in the center. The insides will appear "stringy", and they should (hence Spagetti squash). After you have spooned out the insides, take a fork and scrap out the squash into a seperate bowl. At this point you have the sauce and the "spagetti" so you can serve it up as you see fit. Word to the wise...store it seperately because it saves better. MANGE!!!

Number of Servings: 6

Recipe submitted by SparkPeople user STCBROWN01.