Spaghetti Squash Bake
1/4 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
2 spaghetti squash
4 garlic cloves
1/4 cup shredded parmesan
1/4 cup mozzarella cheese
4 boneless, skinless chicken breasts (diced)
1 tbsp olive oil
4-5 roma tomatoes (sliced)
In a skillet on medium heat, add 1 tbsp of olive oil and chicken breasts.
Cook chicken breasts for around 5-10 minutes or until cooked through and not pink.
When chicken is cool, dice into cubes.
Preheat oven to 350°F.
Cut the squash in half lengthwise.
Scoop out the seeds and inside with a spoon.
Place on a baking sheet with cut side up.
Bake for around an hour or until the skin gives easily under pressure and the inside is tender.
Remove from oven and let it cool 10 minutes.
Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
Set oven to 375º F.
Add and mix squash, garlic, parmesan, and olive oil in a bowl.
Place squash mixture at the bottom of a baking dish.
Add cubed chicken on top of squash mixture.
Add sliced tomatoes and mozzarella on top of chicken.
Bake in oven for around 25 minutes.
Let cool and evenly cut casserole into 4 servings. Eat 1 serving to come close to the given macros.