Spaghetti Squash!

This dinner was a real reach for me. Carbs have been the hardest thing to get under control with my new lifestyle change, getting those cravings are really tough to battle. 

I really wanted some pasta! So for the first time ever I made spaghetti squash. Take this journey with me through my recipe below 😊


Five easy ingredients.

  • One (2lb) Spaghetti Squash 
  • One Jar of Your Favorite Sauce
  • 1/4 Cup Parmesan Cheese
  • One Lb Chicken Breast
  • 1/4 diced onion

Preheat your oven to 375 degrees. Poke your squash down the center with a fork as below and microwave for 5 minutes. 


Use oven mitts to remove from the microwave. Cut in half, drizzle olive oil and sprinkle salt and pepper on each half. Place face down onto a non-greased cookie sheet. 


While this is in the oven let’s move to the chicken and sauce! I prefer cooking with a cast iron skillet but you can use a regular skillet if preferred. Slice your chicken into tender size pieces. Oil your pan and cook on medium heat. I added S&P with some Italian seasonings. Cook for 5 minutes and flip for another 5. 


Once they are slightly browned add your fixed onion and minced garlic to the pan. Cook until onion is clear. 


Add your sauce! 


Summer on low heat until your squash is ready. Remove your squash form the oven and scrape the insides onto a plate. 


If you aren’t a fan of mushy texture I recommend squeezing your squash in a cheese cloth to get rid of too much moisture. 

Add your squash to the plate, top with sauce, chicken and sprinkle some Parmesan! Voila! 


I’m pleasantly surprised with how much I loved this dinner. How do you like it? 

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