Spaghetti Squash with Grilled Chicken and Sun-dried Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 235.7
- Total Fat: 10.4 g
- Cholesterol: 26.8 mg
- Sodium: 553.4 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 6.5 g
- Protein: 17.0 g
View full nutritional breakdown of Spaghetti Squash with Grilled Chicken and Sun-dried Tomatoes calories by ingredient
Introduction
From tastykitchen.com by shelikesruffles on November 22, 2010 in Low Carb, Special Dietary Needs From tastykitchen.com by shelikesruffles on November 22, 2010 in Low Carb, Special Dietary NeedsNumber of Servings: 4
Ingredients
-
1 whole Spaghetti Squash
2 Tablespoons Extra Virgin Olive Oil
4 cloves Garlic, Minced
1 cup Chicken Broth, Divided Use
¨÷ cups Sun-dried Tomatoes, Chopped
2 cups Broccoli Florets
1 cup Frozen Peas
2 whole Chicken Breasts, Grilled And Sliced
¨ù cups Grated Parmesan Cheese
1 pinch Salt/pepper To Taste
Directions
1. Preheat oven to 375 degrees (F).
2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon.
3. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
4. Using a fork, scrape the inside of the squash with the tines to remove strands.
5. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
6. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
7. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
8. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
9. Serve on top of the squash strands with fresh shaved parmesan cheese.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BYUSUE.
2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon.
3. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
4. Using a fork, scrape the inside of the squash with the tines to remove strands.
5. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
6. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
7. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
8. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
9. Serve on top of the squash strands with fresh shaved parmesan cheese.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BYUSUE.
