Great low-cholesterol main dish.

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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down on a baking sheet.

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  • Bake in the preheated oven until tender, 45 to 50 minutes.

  • Meanwhile, combine mushrooms, chicken breasts, zucchini, yellow squash, onion, and garlic in a large skillet. Cook and stir over medium heat until chicken is no longer pink and onion is tender, 8 to 10 minutes. Stir in cornstarch.

  • Pour tomato sauce and tomato juice into the skillet. Season with chili powder and oregano. Cook and stir until thickened and bubbly, about 5 minutes. Cook and stir for 2 minutes more. Cover to keep warm.

  • Use a fork to shred and separate squash flesh into strands. Spoon chicken mixture over the spaghetti squash and top with Monterey Jack cheese.

Nutrition Facts

168 calories; protein 17.2g; carbohydrates 17.5g; fat 4.6g; cholesterol 35.5mg; sodium 299.7mg. Full Nutrition
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