Thursday, May 29, 2014

Spaghetti Squash with Red Sauce


4 medium boneless/skinless chicken thighs, chopped
1/4 cup of mushrooms
1/2 cup chopped broccoli rabe
1/2 cup chopped onion
1 medium tomato, chopped
1 medium spaghetti squash
1 yellow sweet pepper, chopped
1 1/2 tbsp olive oil
6 oz can of tomato sauce or 1 large tomato


Place a little bit of water in a microwave-safe pie dish.  Place spaghetti squash in dish and stab with a fork all the way around.  Cook on high for 15 minutes, rotate it 1/3 of the way and cook for 7 minutes, and rotate it the rest of the way and cook for 7 more minutes.  Feel squash each time you rotate it, if it's soft it's done.  Take out of microwave, let cool, drain water, and cut in half length-wise.  Take out seeds and guts and scrape the inside with a fork, it should come out the texture of spaghetti. Heat a cast iron skillet on medium high and add olive oil.  Once the oil heats, brown the chicken and then add the rest of the vegetables minus the tomatoes and tomato sauce.  Cook until vegetables are tender, then add tomato and sauce and cook for 5 more minutes.  Serve over spaghetti squash.

Nutrition info

483 cals
24g fat
36g carbs
8g fiber
35g protein
1413mg potassium
1039mg sodium