Chicken With Spaghetti Squash Recipe
Servings: 1
Ingredients
- 1 lrg Or possibly 2 small spaghetti squash
- 4 x Double-lobe chicken breasts
- 4 Tbsp. Unsalted butter Salt and pepper to taste Grated parmesan cheese
Directions
- Procedure:1. Puncture the squash serveral times with a fork to prevent it from exploding during cooking. Bake on a sheet pan at 350 degrees for 1 hour and 30 min. Pull squash from the oven and test it for doneness by gently squeezing it. If it feels tender to the touch, then it is done. Set it aside to cold a bit.
- 2. Prepare the chicken breasts on an outdoor grill, frying pan, or possibly broiler by cooking till done. Slice the chicken breasts into 1/2 inch thick slices, cover and set aside.
- 3. Cut the squash in half from the stem end to the other end. Remove the seeds carefully with a spoon. Using a fork, gently flake the squash out moving the fork from the stem end to the opposite end. The squash will come out in strands which resemble spaghetti.
- 4. Proportionately distribute the squash on 4 dinner plates. Place one Tbsp. of unsalted butter on top of each portion. Season to taste with salt and freshly grnd black pepper. Top each portion with one chicken breast and garnish with grated parmesan cheese. Serve immediately.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 37g | |
| Calories 270 | |
| Calories from Fat 268 | 99% |
| Total Fat 30.5g | 38% |
| Saturated Fat 18.98g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 311mg | 13% |
| Potassium 10mg | 0% |
| Total Carbs 0.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.32g | 1% |
