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| SPAGHETTI SQUASH "ALFREDO" |
Cooking Spray
Sea salt & Pepper
12 ounces skinless chicken breasts, cubed
1 tsp butter (REAL butter - no margarine!)
1 tsp extra virgin olive oil
1/4 yellow onion, chopped (this is optional and is just a personal thing- I love onions. Use whatever type of onion you like or none at all.)
1 or 2 cloves garlic, minced
Rosemary
Italian seasoning
1 cup plain Greek yogurt
1/2 cup shredded parmesan cheese
Preheat oven to 350. Cut squash in half lengthwise and scoop out seeds. Place cut side up on a baking sheet. Spray with olive oil and season with salt and pepper. Roast for about an hour.
Preheat saucepan to medium. Season chicken as desired. Add to saucepan and cook until chicken is done. Add butter, olive oil, onion, garlic, rosemary and italian seasoning. Cook, stirring frequently, until onion is translucent. Add greek yogurt and parmesan. Stir until melted.
Scoop out spaghetti squash into a large bowl. Add chicken mixture and toss until coated. Serve.
(Makes 4 servings, about 270 calories each)
1 or 2 cloves garlic, minced
Rosemary
Italian seasoning
1 cup plain Greek yogurt
1/2 cup shredded parmesan cheese
Preheat oven to 350. Cut squash in half lengthwise and scoop out seeds. Place cut side up on a baking sheet. Spray with olive oil and season with salt and pepper. Roast for about an hour.
Preheat saucepan to medium. Season chicken as desired. Add to saucepan and cook until chicken is done. Add butter, olive oil, onion, garlic, rosemary and italian seasoning. Cook, stirring frequently, until onion is translucent. Add greek yogurt and parmesan. Stir until melted.
Scoop out spaghetti squash into a large bowl. Add chicken mixture and toss until coated. Serve.
(Makes 4 servings, about 270 calories each)
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| SPAGHETTI SQUASH "ALFREDO" CALORIES (Fit Tracker) |
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