Chicken Spaghetti Squash Marinara

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Chicken Spaghetti Squash Marinara calories by ingredient
Submitted by:


Perfect for a Romantic AND Low-Cal/Fat Dinner for Two! Perfect for a Romantic AND Low-Cal/Fat Dinner for Two!
Number of Servings: 2


    1 Spaghetti Squash (yield ~ 4 C)

    1 t Extra Light Olive Oil
    1/4 C Onion, diced
    2 Cloves of Garlic, Minced
    6 oz. Skinless, Boneless Chicken Breast, sliced into strips
    2 Cans Hunt's No-Salt-Added Tomato Sauce
    1/4 C Tomato Paste (~ 1/2 Small Can)
    3 Dashes each of Salt & Pepper
    1 tsp Parsley
    1/4 tsp Oregano
    2 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.

Rate This Recipe