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Divya Polu
By Divya Polu

Spaghetti Squash with Chicken Mariana

13 steps
Prep:10minCook:45min
Alternative Protein: 1 fillet (7 oz.) of salmon (280 calories), Additional Vegetables: 2 cups sliced mushrooms (60 calories), 8 oz halved grape tomatoes (61 calories) NOTE: This recipe has 1840mg of sodium (vs 2190 mg in Whisk)
Updated at: Thu, 17 Aug 2023 06:36:30 GMT

Nutrition balance score

Great
Glycemic Index
35
Low
Glycemic Load
20
High

Nutrition per serving

Calories579.1 kcal (29%)
Total Fat28.4 g (41%)
Carbs56.6 g (22%)
Sugars26.7 g (30%)
Protein30.5 g (61%)
Sodium2190.8 mg (110%)
Fiber13.7 g (49%)
% Daily Values based on a 2,000 calorie diet

Instructions

Instructions - Preparing Spaghetti Squash

Step 1
Preheat oven to 400 degrees F
Step 2
Cut squash in half lengthwise and scoop out the seeds. Rub all over with olive oil and season with salt and pepper.
Step 3
Place the spaghetti squash flesh side-down on baking sheet and use a fork to poke hole on the skin.
Step 4
Bake for 35-40 minutes, until spaghetti squash is tender. Baking time may vary based on the size of the squash.
Step 5
Remove from the oven and flip the squash so it is flesh side up. Then use a fork to scrape the strands.
Step 6
Add spaghetti squash and toss until fully coated.

Instructions - While Spaghetti Squash Cooks

Step 7
Chop chicken breast into pieces and add to a mixing bowl. Season with italian seasoning, a pinch of salt, and black pepper.
Step 8
In a large skillet over medium heat, spray olive oil cooking spray, coating the pan.
Step 9
Add the chicken pieces and cook for 5-7 minutes.
Step 10
Add the garlic cloves and chopped vegetables. Cook until spinach is wilted and bell peppers are softened. Then add the pasta sauce into the skillet.
Step 11
If skillet is not large enough for sauce, add pasta sauce to a separate pot and cook until pasta sauce is boiling.
Step 12
To serve, place the spaghetti squash strands on a plate, and spoon chicken/vegetable mix, and pasta sauce.
Step 13
Add parmesan cheese and fresh parsley on top

Notes

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