Spaghetti squash is a very versatile ingredient. It doesn’t have a strong flavor of it’s own so you can top it with any sauce you desire. This is a very basic, light recipe that replaces pasta for those that are trying to cut down on carbs. You should use it with your favorite canned spaghetti sauce but remember to adjust the calories and check for sugar and sodium in those canned sauces.
Ingredients
1/2 spaghetti squash
1/2 Tbsp olive oil
1 10 ounce can diced tomatoes
1/2 Tbsp balsamic vinegar
fresh basil
2 Tbsp grated parmesan cheese
6 ounce chicken breast
salt & pepper
Preparation
Preheat the oven to 425 degrees. Coat the inside of the spaghetti squash with olive oil, salt and pepper. Place the squash rind side up on a cookie sheet or in a baking dish. Bake for 35 minutes or until all of the pulp is soft. Remove from the oven and let cool slightly.
Grill or bake a chicken breast.
Scrape the pulp of the spaghetti squash out with a fork. It should look somewhat like spaghetti noodles, hence the name.
In a saucepan, mix the tomatoes and balsamic vinegar. Add salt and pepper to taste. Warm through and add about 10 leaves of fresh basil. Remove from heat.
Place about 1.5 cups of spaghetti squash on a plate. Top with half of the tomato sauce, 2 tablespoons of parmesan and more fresh basil leaves. Add the chicken and enjoy.
Nutritional Information
Calories: 350
Protein: 45 grams
Carbohydrates: 14 grams
Fat: 13 grams
