A Real Light Chicken Spaghetti


My husband walked into the kitchen and asked, “what’s for dinner?” I replied, “chicken spaghetti.” He about fell over thinking this Califonia girl was about to make his favorite Southern dish. Then he took one look at everything and was really confused. I tried explaining that we were literally having chicken and spaghetti SQUASH!!!!!
The end result, delicious, light, healthy and very flavorful! Yes, he loved it!!!!


What you need:
1 spaghetti squash
4 chicken fillets
1 can of diced tomatos
1 jar of marinara sauce
2 yellow squash
4 cups of spinach
2 cups of mushroom
1/2 of a white onion
3 slices of provolone

Start by roasting your squash, 350 degrees, squash side down, until the shell is soft to touch. Then chop and dice your onion and garlic, sweat those out. Finally dice and add your yellow squash, sliced mushrooms, spinach, diced tomatoes and marinara sauce, allow to simmer.

In a separate pan cook your chicken. Sprinkle a little salt, pepper and oregano on your chicken.

While your chicken is cooking pull the squash out if the shell and place in a baking dish.

Add half of your marinara and veggies on top of the squash, then the chicken, and the rest of the marinara. Place your cheese on top and stick it in the oven long enough to melt the cheese.


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