This past week, I found spaghetti squash at Aldi for super cheap. I love to keep one on had for when I’m craving pasta Spaghetti squash is packed with Vitamin A to promote eye and skin health, Vitamin C to help with skin cell growth and wound healing, and is packed with Folate, calcium, and lots of antioxidants for countless other health benefits! Wow! Who knew you could get all those benefits from a bowl of “pasta”?
Servings: 6
Calories per serving: 306 cal
Protein per serving: 32 g
Carbs per serving: 9 g
Ingredients:
3 boneless, skinless chicken breasts
3 strips bacon
1 spaghetti squash
1 yellow onion, chopped
4 cloves garlic, minced
1 cup raw broccoli
1.5 cups skim milk
2 tablespoon flour
2 teaspoon garlic powder
Salt and pepper to taste
½ cup pesto
Directions:
1. Prepare spaghetti squash: poke holes into spaghetti squash around diameter. Microwave whole squash for 4-5 mins (makes it easier to cut). Then cut in half. Scoop out seeds from squash, spray insides with olive oil spray, and place on pan. Bake in oven of (375 degrees) face up for 40 mins.
2. While squash is cooking, boil chicken *You can boil chicken on the stove in a pot, but I boiled mine in the Instapot to save time since my chicken was frozen raw (fill Instapot with water or chicken broth, add chicken, and cook on higher pressure for 15 mins if frozen or 8 mins if raw)*
3. While squash and chicken are cooking, prepare the sauce: Chop bacon into bits. Add to pan over medium heat with broccoli. Cook until bacon is done (about 10-15 mins)
4. When bacon and broccoli are done, lower heat to medium-low, add chopped onions and garlic to pan, and sauté for an additional 5 mins.
5. Add skim milk, garlic powder, salt and pepper to pan and bring to a simmer. Then add pesto and Parmesan cheese. Stir evenly, and remove from heat
6. When chicken is done, cut into chunks and stir into pan with sauce. Shred spaghetti squash with a fork to make “noodles,” spoon into a bowl and top with the sauce! Enjoy
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