Spaghetti Squash with Roasted Chicken & Sun-Dried Tomato Sauce

Prep: 15 minutes plus cooling
Cook: 5 minutes • Serves: 4

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

Chef Tip:
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.