Spaghetti Squash With Grilled Chicken and Sundried Tomatoes |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is a very simple meat and a veg meal that totally tricks your brain into thinking it's getting carbs! Ingredients:
1 large spaghetti squash |
2 tablespoons extra virgin olive oil |
4 garlic cloves, minced |
1 cup chicken broth, divided use |
1/3 cup sun-dried tomato, chopped |
2 cups broccoli florets |
1 cup frozen peas |
2 whole chicken breasts, grilled and sliced |
1/4 cup grated parmesan cheese |
salt and pepper |
Directions:
1. Preheat oven to 375 degrees (F).
2. With a sharp knife, cut spaghetti squash in half lengthwise.
3. Scrape/remove seeds with a spoon.
4. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
5. Using a fork, scrape the inside of the squash with the tines to remove strands.
6. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
7. Add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli and saute 5 minutes.
8. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth.
9. Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth).
10. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
11. Serve on top of the squash strands with fresh shaved Parmesan cheese.
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