Italian Chicken Stuffed Spaghetti Squash- Low Carb
Autumn has set in and that means all things squash. I’m like Bubba Gump. Squash salad, squash pancakes, squash cheesecake, squash chili, stuffed squash.
And as I was running out the door today to pick up a spaghetti squash for tonight’s dinner, I realized I needed to do something with it- so I tossed a few chicken breasts in the crockpot, added some marinara and tomatoes, seasonings, and finished it off looking like this little masterpiece. It was everything I imagined and then some.
You see, this past weekend, my husband and I took a little out of town trip to Chicago to celebrate my belated birthday and our early anniversary. We literally ate and drank our way through the city, splurging on not one but two Hot Doug’s hot dogs at Wrigley, enjoying a fancy dinner at Sepia, cocktails and tacos at Bridge House Tavern, and brunch, drinks, treats, macaroons, all from our hotel, The Wit. All clean eating went out the window, and we came home bloated, sluggish, I was 3 lbs heavier, and my pants were much more snug.
So I committed today to spending the next two weeks- before my next trip- to eating clean, cutting out the garbage, cutting back on the copious amounts of carbs and wine I’ve been indulging in, and sticking to some better nutrition. Tonight certainly didn’t feel like I was eating clean. But let me let you in on a secret- it should never feel like a diet- because if so, you’re doing it wrong.
I hope you enjoy this recipe as much as I did.
Italian Chicken Stuffed Spaghetti Squash
Ingredients:
3-4 chicken breasts, thawed
1/2 c marinara (no added sugar)
1 can low sodium diced tomatoes, drained
1 tbsp italian seasoning
1 tbsp basil
1/2 tbsp parsley
1 tsp garlic powder
Sea salt and black pepper
2 c spinach, chopped
1 large spaghetti squash
1/4 c shredded cheese (mozzarella is perfect)
Directions:
In a crockpot, place chicken, marinara, tomatoes, and seasonings. Cook on low 6-8 hours.
Slice spaghetti squash long ways, drizzle with EVOO and place face down on a glass baking dish. Bake at 375* for 45 minutes. Remove, flip over and shred squash to make spaghetti.
Shred chicken in crock pot.
Chop 2 c of spinach, add to chicken mixture.
Toss chicken mixture in with spaghetti squash.
Top with shredded cheese.
Return to oven at 375* and bake for an additional 15-20 minutes until cheese bubbles; or toss under broiler for 5 minutes.
Remove, let cool. Scoop out portions. Serves 4 (with a large spaghetti squash).
For 21 Day Fix Portions:
1 1.5c serving = 2 green, 1 red, 1/4 purple, 1 blue
2 Comments
Deidre Freer
My kids loved this!! Thanks
AshleyRoberts
So glad you loved it!!! We love this one too!