Name: Creamy Roasted Spaghetti Squash Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium spaghetti squash; 3 oz chicken breast; 0.5 cup non-fat Greek yogurt; 1 tsp olive oil; 1 cup fresh spinach; 2 cloves garlic; 1 tbsp nutritional yeast; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Spaghetti Squash Pasta

Roasted spaghetti squash strands tossed in a velvety Greek yogurt sauce with pan-seared chicken and vibrant spinach for a comforting, protein-packed meal.

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NUTRITION

Protein

53.2g

Fat

8.6g

Carbs

62.3g

SERVINGS

1 serving

INGREDIENTS

1 medium spaghetti squash

3 oz chicken breast

0.5 cup non-fat Greek yogurt

1 tsp olive oil

1 cup fresh spinach

2 cloves garlic

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Slice the spaghetti squash in half lengthwise, scoop out the seeds, and roast face down for 40 minutes until tender.
3
While the squash roasts, season the chicken breast with sea salt and black pepper.
4
Heat olive oil in a skillet over medium heat and sear the chicken until golden and cooked through, then set aside to rest before slicing into strips.
5
In the same skillet, add the minced garlic and fresh spinach, sautéing until the spinach is just wilted.
6
Once the squash is done, use a fork to scrape the flesh into long, pasta-like strands.
7
In a small bowl, whisk together the Greek yogurt, nutritional yeast, and red pepper flakes.
8
Turn the skillet heat to low, add the squash strands and sliced chicken back in, and gently fold in the yogurt mixture until creamy and warmed through.