(P) Chicken And Tomato Spaghetti Squash
(P) Chicken And Tomato Spaghetti Squash
By: Rachel's Tea
Info
Info
Servings
4-6
Prep-Time
-
Bake Time
-
Cal/serving
201
Ingredients
- Spaghetti squash 1 large
- Boneless skinless chicken breasts (cubed) 2
- Garlic ( minced) 3 cloves
- Roma tomatoes (diced) 4
- Spinach 8 ounces
- Marinara sauce (no added sugars) 1 jar. approx 24 ounces
- Fresh basil ½ cup
- Red pepper (crushed) ¼ teaspoon
- Salt to taste
- Pepper to taste
- Olive oil
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Note: -
For A Delicious Dinner
Method
- Preheat oven to 375˚F/190˚C. With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash.
- Microwave 3-5 minutes to soften.
- Allow to cool before cutting in half - following the dotted line).
- Scoop out the seeds, brush with oil, salt, and pepper, and place face down on a baking tray. Bake for 35-40 minutes or until a fork can easily pierce the skin. Heat olive oil in a large pan.
- Add chicken breasts (seasoned with salt and pepper) and garlic, and fully cook.
- Add tomatoes and spinach. Cook until spinach has wilted.
- Add marinara sauce, basil, and crushed red pepper, and stir until the ingredients are fully incorporated.
- Once the squash has finished roasting, remove from the oven and let it sit for a few minutes before turning over and pulling at it with a fork. (Careful, there will be some steam!).
- Shred the inside of each squash, being careful not to poke through the skin.
- Pour the sauce over the shredded squash, top with fresh basil, and serve.
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