Cheesy Spaghetti Squash with Chicken and Sundried Tomatoes

Cheesy Spaghetti Squash with Chicken and Sundried Tomatoes

Makes 4 servings.

Ingredients:

  • 1 whole spaghetti squash
  • 2 tablespoons olive oil
  • 4 teaspoons minced garlic
  • 1 cup low-sodium chicken broth, divided
  • ½ cup sundried tomatoes, chopped
  • 2 cups broccoli florets
  • 2 whole chicken breasts, cooked and chopped
  • ¼ cup shredded parmesan cheese, extra for serving
  • Red pepper flakes to taste

Directions:

  • Preheat oven to 375 degrees (F)
  • Zap squash whole in microwave for 30 seconds to soften
  • With a sharp knife, cut squash lengthwise, scrape to remove seeds with a spoon.
  • Place squash face down on baking sheet. Cook for 45 minutes. Let cool.
  • Using a fork, scrape the inside of the squash to remove strands into a bowl. (looks similar to noodles).
  • In a large, deep skillet, heat olive oil over medium heat. Add garlic, sauté 1 minute.
  • Add ¼ cup chicken broth, tomatoes, and broccoli. Sauté 5 minutes.
  • Add chicken and remaining ¾ cup chicken broth and squash. Add ¼ cup cheese and stir.
  • Reduce heat to low, cover skillet and simmer for 5 minutes.
  • Serve squash topped with a pinch of shredded parmesan cheese and red pepper flakes for a kick!

Nutrition:

  • 327 Calories
  • 12.8g Fat
  • 1.7g Saturated Fat
  • 78mg Cholesterol
  • 708mg Sodium
  • 21g Carbohydrate
  • 6.2g Fiber
  • 34.7g Protein

Stay connected Youtube