Spaghetti squash is such a great sub for traditional high calorie pasta. It’s locked and loaded with tons of vitamins, and antioxidants, and comes in at about 42 calories a cup, according to the Self Nutrition Data Website!! Leaving wiggle room in your jeans, and guilt free second helpings!! It’s also very versatile, you can add marinara, and keep it classic, like our Spaghetti squash and mushroom recipe- you can jazz it up with pesto, or even just keep it simple with a little garlic and olive oil. Whatever you’re in the mood for spaghetti squash is your partner in crime!!!

What you’ll need:

  • 1 Large or 2 Small Spaghetti Squash
  • 1 Pound Boneless Skinless Chicken Breasts
  • 1/4 Cup Diced Tomatoes
  • 1/2 Cup Shredded Light Mozzarella Cheese
  • 1/4 Cup Feta Cheese
  • 2 tsp Olive Oil
  • 1 tsp Oregano
  • 2 tbs Minced Garlic
  • 1/4 Cup Fresh Basil

How to Prepare Spaghetti Squash:

Oven Method:

  • Preheat oven to 400
  • Slice squash length wise, from stem to tail. They’re really tough and hard so be careful, and work slowly
  • Scoop out the seeds
  • Place the halves cut side down, in a roasting pan, or cookie sheet will work
  • Cook squash for about 30-45 minutes- smaller squash will cook faster- check on squash in 30 minutes
  • Squash is done when tender and soft. When you can easily pierce a fork through the flesh all the way to the peel

Microwave Method:

  • Slice squash length wise, from stem to tail. They’re really tough and hard so be careful, and work slowly
  • Scoop out the seeds in the middle and all the loose string of squash
  • Place the halves cut side down, in a large Tupperware bowl.
  • Cover the bowl, but don’t seal one corner of bowl to allow for steam to escape
  • Cook squash for about 10 minutes- smaller squash will cook faster approximately 8 minutes for a smaller squash
  • Squash is done when tender and soft. When you can easily pierce a fork through the flesh all the way to the peel
  • Use a fork to gently scrape the squash flesh from the peel into a large mixing bowl

  • Heat olive oil and garlic in skillet over medium heat. Add in chicken and sautée until chicken is brown- about 5 minutes
  • Add in tomatoes, oregano, and basil, bring to a simmer, until chicken is cooked all the way through- about 5 minutes.
  • In a large bowl, mix the cooked and peeled squash, and chicken mixture together, adding in the mozzarella cheese
  • Divide mixture into empty squash shells and top with feta cheese
  • Place shells on baking sheet and broil until cheese is golden brown- about 3-5 minutes !!

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