- Yield: 4 Servings, 2 cups per serving
- 1 whole spaghetti squash (yields about 5 cups of strands)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth, divided
- 1/3 cup chopped sun-dried tomatoes (not in oil)
- 2 cups broccoli florets
- 4 (4-ounce) boneless, skinless chicken breast cutlets, grilled and cut into ½-inch strips
- ¼ cup grated Parmesan cheese
- 1/8 teaspoon black pepper
- 1 teaspoon pine nuts
How to Make It
- Fill a soup pot with 1 inch water and place whole squash in pot. Bring to a boil over high heat, cover, and cook 20 to 30 minutes, or until squash is tender when pierced with a knife. Remove to a cutting board and allow to cool slightly. Cut squash in half lengthwise, then use a spoon to remove and discard seeds. Scrape inside of squash with a fork, shredding into noodle-like strands; set aside.
- In a large, deep skillet, over medium-high heat, heat oil. Add garlic and sauté 1 minute. Add ¼ cup broth, sun-dried tomatoes, and broccoli, and cook 5 minutes.
- Add chicken, remaining broth, Parmesan cheese, and pepper. Reduce heat to medium-low and simmer about 3 minutes, or until heated through.
- Spoon chicken mixture over spaghetti squash, sprinkle with pine nuts, and serve.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.