Low Cholesterol Chicken With Spaghetti Squash Recipes
LEMON CHICKEN AND SPAGHETTI SQUASH
Make and share this Lemon Chicken and Spaghetti Squash recipe from Food.com.
Provided by Sherry Vorick
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375˚F/200˚C.
- 2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.
- 3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.
- 4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
- 5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.
- 6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.
- 7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.
- 8. Using a fork, shred the inside of the squash.
- 9. Pour sauce over the squash. Serve immediately.
- 10. Enjoy!
Nutrition Facts : Calories 239.6, Fat 11.4, SaturatedFat 2.7, Cholesterol 46.4, Sodium 1169.6, Carbohydrate 16.4, Fiber 3.4, Sugar 4.7, Protein 20.1
SPAGHETTI SQUASH WITH CHICKEN
I've always wanted to try spaghetti squash but most of the recipes I see are meatless. I like meat. So with that said, I kept it on the healthy side and used ground chicken. I made this for my family and even my 5-year-old who hates veggies loved it, although I did tell him it was just spaghetti.
Provided by Junia Sonier
Categories Spaghetti Squash Recipes
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Pierce squash all over with a sharp knife for ventilation and place on a rimmed baking sheet.
- Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.
- While the squash is baking, combine parsley, basil, and oregano in a small bowl. Put cherry tomatoes, bell peppers, and onion in a separate bowl. Set both aside.
- When the squash has about 10 minutes remaining, heat a large skillet over medium-high heat. Cook and stir chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside.
- Remove squash from the oven and let cool slightly. Slice in half and remove seeds.
- Add olive oil and garlic to the skillet used to cook the chicken; cook over medium heat until you can smell the garlic, about 1 minute. Add fresh herb mixture and saute for 1 minute. Stir in the vegetable mixture and saute just until they have softened slightly, about 3 minutes. Add ground chicken.
- Take a fork and shred one half of the spaghetti squash lengthwise into the skillet. Mix well and saute for about 2 minutes. Repeat with remaining spaghetti squash.
- Sprinkle with Parmesan cheese, salt, and pepper and serve.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 49.2 g, Cholesterol 26.7 mg, Fat 10.6 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 2.7 g, Sodium 247 mg, Sugar 2.2 g
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