NUTRITION

SERVINGS

INGREDIENTS

1 medium spaghetti squash

4 oz chicken breast

0.5 cup non-fat greek yogurt

1 tbsp grated parmesan cheese

2 cloves garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and slice the spaghetti squash in half lengthwise, scraping out the seeds.

• 2

  Brush the flesh of the squash with olive oil and sprinkle with a pinch of salt and pepper, then roast face down on a baking sheet for 40 minutes.

• 3

  While the squash is roasting, season the chicken breast with salt and pepper and sear in a pan over medium heat until cooked through, then dice into small cubes.

• 4

  In a small mixing bowl, whisk together the Greek yogurt, minced garlic, and grated parmesan until the sauce is smooth and combined.

• 5

  Once the squash is tender, use a fork to pull the strands away from the skin and place them into a large bowl.

• 6

  Immediately fold the yogurt sauce and diced chicken into the warm squash strands until creamy, garnishing with fresh parsley before serving.