Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories309.6 kcal (15%)
Total Fat14.7 g (21%)
Carbs30 g (12%)
Sugars11.9 g (13%)
Protein17.8 g (36%)
Sodium592.5 mg (30%)
Fiber8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 cupsspaghetti squash
10 ozchicken breast
raw
2 Tbspbutter
2 cupsbaby kale
chopped
1 tspgarlic
minced
2 Tbspbuttermilk baking mix
cakes
1 cupalmond milk
unsweetened
thyme
dried
oregano
dried
salt
pepper
½ tspchicken bouillon paste
1 cupartichoke hearts
chopped
6 TbspParmesan cheese
grated
½ tspbasil
4 cupsstrawberries
halved
Instructions
Step 1
Roast the spaghetti squash according to the directions in the Food Prep Guide. Rake the spaghetti squash with a fork into a bowl. Weigh the spaghetti and divide the weight by the number of servings.
Step 2
Cook chicken according to the directions in the Food Prep Guide.
Step 3
Add the butter to a medium-sized pot over medium heat. Once melted, stir in the chopped kale and garlic; cook for 2 minutes. Stir in the Kodiak Cakes Mix. Whisk in the almond milk until smooth, then boil until the sauce begins to thicken. Turn the heat down to low. Add the seasonings, chopped artichoke hearts and 4 Tbs. of the Parmesan cheese to the sauce; stir. Add the spaghetti squash and stir until well combined and heated through.
Step 4
Add one serving of the spaghetti squash to a plate topped with 2 oz. of cooked chicken, ½ Tbs. parmesan cheese and fresh basil. Enjoy 1 cup of strawberries on the side.
Notes
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