NUTRITION

SERVINGS

INGREDIENTS

1 medium Spaghetti squash

2.25 oz Chicken breast

0.33 cup Greek yogurt

2 tsp Olive oil

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Place the squash cut-side down on the baking sheet and roast for 40 to 45 minutes until the skin is easily pierced with a fork.

• 4

  While the squash roasts, season the chicken breast with garlic powder, sea salt, and black pepper.

• 5

  Heat the remaining teaspoon of olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, then shred it into bite-sized pieces.

• 6

  In a small mixing bowl, stir together the Greek yogurt, grated parmesan cheese, and freshly chopped parsley.

• 7

  Once the squash is done, use a fork to scrape the strands into a large bowl, then fold in the shredded chicken and the yogurt herb sauce until the mixture is creamy and well combined.