Sunday, August 24, 2014

Spaghetti Squash Chicken Parmesan

What can I say, I absolutely LOVE pasta. Penne, spaghetti, linguine, all delicious. When I made the switch to clean eating I realized I was eating WAY too much of it! This recipe is one that I use at least once per week with my family. My daughter loves it, my husband loves it, and I love it. It's a win win all around! Best of all, it is half the calories of regular chicken parmesan! The secret? Spaghetti squash.

1 Spaghetti Squash
2 Pieces, boneless, skinless chicken
Marinara Sauce (I use organic, low sodium)
1 can Petite diced tomatoes (I use Hunts)
1 can tomato paste (I use Hunts)
1 medium onion, chopped
1/2 bell pepper, chopped
1 tsp oregano
1 tsp basil
1 tsp olive oil
Mrs. Dash Chicken Seasoning

Cut the spaghetti squash in half like hot dog (haha). Hollow out seeds. Place squash face down in a 9x13 baking dish with 1/2 cup water. Bake at 375 until you can easily poke a fork through squash; about 45 minutes.

Place chicken in a pan and season with Mrs. Dash chicken seasoning. Bake at 375 for 20 minutes.

While chicken is baking, place your olive oil, onions, basil, peppers, and oregano in a skillet over medium heat. Cook until onions and peppers are tender. Add in marinara sauce, tomato paste, and diced tomatoes. Cook until boiling, reduce heat.

Hollow out spaghetti squash, top with chicken and sauce. Add parmesan to taste.

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