Prep: 15 minutes plus cooling
Cook: 5 minutes • Serves: 4
1 jar (6.7 ounces) sun-dried tomatoes in olive oil
1 pint cherry tomatoes, halved
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups chopped roasted chicken
Chopped fresh basil for garnish (optional)
1.With fork, pierce spaghetti squash several times on each side to vent. On large microwave-safe plate, heat squash in microwave oven on high 12 minutes or until squash feels slightly soft when squeezed, turning once. Cool 10 minutes.
2.In blender, purée sun-dried tomatoes with oil, tomatoes, water, salt and pepper until smooth; transfer to large skillet. Cook tomato mixture over medium-high heat 2 minutes; add chicken and cook 3 minutes or until heated through, stirring occasionally.
3.Cut squash lengthwise in half; remove seeds. With fork, shred squash into spaghetti-like strands onto large microwave-safe plate. Heat squash in microwave oven on high 1 minute or until heated through. Serve squash topped with chicken mixture; sprinkle with basil, if desired.
Approximate nutritional values per serving:
537 Calories, 34g Fat (7g Saturated), 92mg Cholesterol, 711mg Sodium,
27g Carbohydrates, 6g Fiber, 13g Sugars, 0g Added Sugars, 32g Protein
Serve sprinkled with crumbled feta cheese for added flavor.
Dietitian’s Dish Tip(s):
> Using spaghetti squash or other spiral veggie noodles is a great way to add more nutrient-rich vegetables into a meal and reduce the carbohydrates.