Tis the season of comfort food (and using "'tis the season" far to often in this blog), but, most of the time it's not that friendly on the waistline. The one thing we crave most often is pasta.. but we crave it in quantities that go beyond the daily recommendation for carb intake. Here's a little treat for you all: spaghetti without the carb count (spaghetti squash)
Greek Spaghetti Squash (yumm)
- 1 medium spaghetti squash (2 pounds)
- 1 boneless skinless chicken breast half (6 ounces), cut into 1/2-inch cubes
- 1/2 cup chopped onion
- 1/2 cup chopped sweet red pepper
- 2 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon Crisco® Pure Olive Oil
- 1 cup fresh baby spinach
- 1/2 cup marinated artichoke hearts, drained
- 1/3 cup chopped pitted Greek olives
- 2 tablespoons crumbled feta cheese
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
- Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted.
- When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.) Yield: 2 servings.
Nutrition Facts: 1 cup chicken mixture with 1 cup squash equals 369 calories, 24 g fat, 19 g carbohydrate, 4 g fiber, 21 g protein.
**Note: you can always make this with your favorite red sauce using turkey or veggie ground in place of beef for a healthy alternative