Low-Cholesterol Chicken with Spaghetti Squash recipe
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Ingredients
- 1 (2 1/2 pound) spaghetti squash, halved and seeded 1 ½ pounds sliced fresh mushrooms 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces ½ zucchini, halved and sliced ½ yellow squash, halved and sliced ½ cup chopped onion 1 clove garlic, minced ½ teaspoon cornstarch 1 (8 ounce) can tomato sauce ⅔ cup tomato juice 2 teaspoons chili powder ½ teaspoon crushed oregano ½ cup shredded Monterey Jack cheese
Nutrition Info
- 168 caloriescarbohydrate: 17.5 gcholesterol: 35.5 mgfat: 4.6 gfiber: 2.1 gprotein: 17.2 gsaturatedFat: 1.9 gservingSize: -sodium: 299.7 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Low-Cholesterol Chicken with Spaghetti Squash
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down on a baking sheet.
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.