Spaghetti Squash Recipe With Chicken And Tomato Sauce
Are you tired of the same old spaghetti recipe? Do you want to try something new and healthy? Look no further than this spaghetti squash recipe with chicken and tomato sauce. Not only is it delicious, but it's also packed with nutrients and low in calories.
Ingredients:
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- Salt and pepper to taste
Directions:
1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and can be easily pierced with a fork. Remove from the oven and let cool for a few minutes.
4. While the squash is roasting, heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides.
5. Add the garlic to the skillet and cook for another minute, or until fragrant.
6. Pour in the crushed tomatoes and add the basil, oregano, salt, and pepper. Bring to a simmer and let cook for 10-15 minutes, or until the chicken is cooked through.
7. Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into a bowl, separating it into strands.
8. Divide the spaghetti squash strands among four plates and top with the chicken and tomato sauce.
Nutritional Information:
This spaghetti squash recipe with chicken and tomato sauce is not only delicious, but it's also packed with nutrients. One serving provides:
- Calories: 246
- Protein: 29g
- Fat: 6g
- Carbohydrates: 22g
- Fiber: 6g
