Spaghetti squash is just that. A squash with the texture of spaghetti. It’s a great way for low carb eaters to use the play on texture and enjoy “spaghetti”. In 1 cup of spaghetti squash, there is only 10 grams of carbs. You, of course, will know you’re eating squash…but it still brought me the mental enjoyment of eating spaghetti. lol
I also had a chance to rid my fridge of some leftover veggies (in this case, broccoli and asparagus).
This dish took 30 minutes total to make (and made enough for 3 people)!
- Spaghetti Squash (this was a smaller squash than I normally see…perhaps 4 lbs)
- 3 chicken breast
- 1 can of Del Monte Petite Cut Garlic and Olive Oil tomatoes
- leftover veggies (broccoli and asparagus)
- Italian seasoning
- PAM of EV Olive Oil
CAREFULLY stab squash with knife. I rotated it and did it several times on each side. Place in microwave safe bowl/dish. Microwave approx 5-6 minutes per pound. I put mine in for 20 minutes and checked every so often. At 20 minutes, my knife went straight in.
While the squash is cooking, drizzle a light layer of EV Olive Oil in skillet or spray with PAM. I cut my chicken into medallions with kitchen scissors. Sprinkled with italian seasoning, covered and cooked over medium heat until the bottom browned and then I tossed medallions.
While squash and chicken are cooking, open can of tomatoes and dump in sauce pan. Dice your leftover veggies and add to sauce pan. Cover and cook over medium heat.
By now, squash is done. Cut squash lengthwise and split open. Take a large spoon or a spaghetti server (in picture) and scoop out the seeds and stringy orange flesh around seeds. Once removed, now you can remove your “spaghetti”. Use fork or spaghetti server. Remove it all the way done to the skin.
Place about 1/2 to 1 cup of squash on a plate, top with chicken medallions and then with sauce. You can add a fresh shaved parm or low fat feta if you wish. ENJOY!