Pretty easy recipe, does take some time to create the final dish. The chicken can be any type, from leftovers, boiled, broiled, grilled or sautéed. For this recipe I used 16oz cooked in the slow cooker with marinara sauce for about 3 hours on low. Like I said, you can use what ever type of chicken you would like, doesn’t really matter.

This recipe serves 4.

1 medium spaghetti squash
16 oz cooked chicken
3 tbs marinara sauce
Salt and Pepper
Parmesan cheese

Preheat oven to 425°. Cut spaghetti squash in half length wise, scoop out the seeds, add salt and pepper to taste. Place squash in shallow cooking pan, seed side down, with 1/2″ of water. Cook squash for 30 minutes and check squash for tenderness. The squash is done when the fork can easily penetrate the flesh all of the way through. If the squash is still hard, add more water if necessary and put back in the oven for an additional 15 minutes.

When the squash is done, scrape the meat with a fork horizontally, from side to side. Each side of the squash should make about 2 servings/4 cups of loose noodles.

Serve 2 cups of squash with 4oz of chicken and 3 tbs of marinara sauce.



Calories: 285

Fat: 6.4g
Carbs: 19g
Protein: 35.7g