NUTRITION

SERVINGS

INGREDIENTS

0.5 medium spaghetti squash

6 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cherry tomatoes

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Carefully slice the spaghetti squash in half lengthwise, scoop out the seeds, and brush the flesh with half of the olive oil and a pinch of salt.

• 3

  Place the squash cut-side down on the baking sheet and roast for 40 minutes until the skin is easily pierced with a fork.

• 4

  While the squash roasts, season the chicken breast with salt and pepper and bake or pan-sear until it reaches an internal temperature of 165°F, then shred it with two forks.

• 5

  In a large skillet over medium heat, add the remaining olive oil, minced garlic, and halved cherry tomatoes, sautéing until the tomatoes begin to burst.

• 6

  Use a fork to scrape the squash into long, golden strands and add them to the skillet along with the shredded chicken and fresh parsley.

• 7

  Toss everything together gently for 2 minutes to meld the flavors before serving warm.