Try out our Tomato and Garlic Spaghetti Squash from our Healthy recipes collection!
INGREDIENTS
( 2 Servings)
1 Small Spaghetti Squash
8 oz of Chicken Breast
1 Can of Diced Tomatoes
2 Cloves of Garlic
1/4 Cup of Onions
2 Tbsp of Extra Virgin Olive Oil
NUTRITIONAL VALUE
(per serving)
Fat: 38 g
Carbs: 33 g
Protein: 27 g
Total Calories: 557 Calories
INSTRUCTIONS
- Start by pre-heating the oven to 400F/200C.
- Cut your spaghetti squash into two equal halves and take the seeds out by using a spoon. Bake the squash with the peel on the bottom of a baking tray for 45 minutes.
- While the squash is cooking you can start preparing the sauce by placing a pan on low-medium heat and adding the olive oil.
- Next, add the garlic, onion and diced tomatoes. Slice the chicken breasts and add them to the pan. Stir every few minutes to make sure the chicken cooks evenly.
- Once the garlic and tomato sauce is ready you can set it aside on low heat and wait for the squash to be done.
- After 45 minutes, take the squash out and use a fork to scrape out the squash into spaghetti like strings.
- Top it off with the chicken garlic tomato sauce.
