Light and healthy meal
1. Preheat oven to 375 F.
2. Poke several holes into the spaghetti squash. (Microwave on high for 5 minutes if unable to cut in half).
3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.
4. Place squash upside down on baking tray and bake for 40 minutes until soft. May wish to add water to baking tray to make squash more soft. Let cool.
5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cook through. Remove chicken from the pan and set aside.
6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.
7. Add lemon juice and chicken broth, and cook until liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.
8. Using a fork, shred the inside of the squash
9. Pour sauce over the squash. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (623g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 759 | ||
Calories from Fat: 431 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.9g | 64 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 230mg | 71 % | |
Sodium 520.6mg | 18 % | |
Potassium 1191.9mg | 31 % | |
Total Carbohydrate 21.4g | 6 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 20g | ||
Protein 60.6g | 87 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 759
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