NUTRITION

SERVINGS

INGREDIENTS

1 medium spaghetti squash

4.5 oz chicken breast

1 tsp olive oil

2 cloves garlic

0.25 cup Greek yogurt

2 tbsp parmesan cheese

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F and slice the spaghetti squash in half lengthwise, removing the seeds with a spoon.

• 2

  Brush the squash with 0.5 tsp olive oil and season with a pinch of salt and pepper, then roast face down for 40 minutes.

• 3

  Sauté the chicken breast in the remaining 0.5 tsp olive oil over medium heat until golden and fully cooked to 165°F.

• 4

  Slice the cooked chicken into thin strips and set aside while you prepare the creamy sauce.

• 5

  In the same pan, sauté the 2 cloves of minced garlic for one minute before stirring in the Greek yogurt and parmesan cheese.

• 6

  Add the fresh spinach to the sauce and stir until it begins to wilt into the creamy, savory mixture.

• 7

  Use a fork to shred the roasted squash into noodles and add them directly into the skillet.

• 8

  Toss the squash and chicken in the sauce until thoroughly combined and heated through.

• 9

  Garnish the dish with the fresh parsley before serving.