NUTRITION

SERVINGS

INGREDIENTS

0.5 medium spaghetti squash

5 oz chicken breast

1 tsp olive oil

2 cloves garlic

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.

• 2

  Mist the cut side of the squash with a tiny bit of oil and place face down on a baking sheet. Roast for 40-45 minutes until tender.

• 3

  While the squash roasts, season the chicken breast with half of the salt and pepper. Heat a skillet over medium heat with the olive oil and cook the chicken until golden and the internal temperature reaches 165°F. Set aside to rest, then slice into strips.

• 4

  In a small bowl, whisk together the Greek yogurt, minced garlic, parmesan cheese, nutritional yeast, and the remaining salt and pepper to create the creamy sauce base.

• 5

  Once the squash is cooked, use a fork to scrape the flesh into long, spaghetti-like strands. Keep the strands inside the squash shell or move to a mixing bowl.

• 6

  Fold the creamy sauce and the sliced chicken into the warm spaghetti squash strands, tossing gently until the sauce is well-incorporated and heated through by the warmth of the squash.

• 7

  Garnish with freshly chopped parsley and serve immediately.