NUTRITION

SERVINGS

INGREDIENTS

1.5 cups spaghetti squash

3 oz chicken breast

0.5 cup nonfat Greek yogurt

1 tbsp parmesan cheese

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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 35-40 minutes until tender.

• 3

  While the squash roasts, season the chicken breast with half of the salt, pepper, and oregano.

• 4

  Heat the olive oil in a skillet over medium heat and sear the chicken for 6-7 minutes per side until fully cooked and golden.

• 5

  Remove the chicken from the pan to rest, then in the same pan, turn the heat to low and add the minced garlic, cooking for 30 seconds.

• 6

  Whisk in the Greek yogurt, parmesan cheese, and remaining seasonings, stirring constantly until a smooth sauce forms (do not boil).

• 7

  Use a fork to scrape the spaghetti squash into strands, measuring out 1.5 cups, and toss them directly into the Alfredo sauce.

• 8

  Slice the rested chicken and serve it over the creamy squash noodles.