Low-Cholesterol Chicken with Spaghetti Squash recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes

Ingredients

1 (2 1/2 pound) spaghetti squash, halved and seeded
1 ½ pounds sliced fresh mushrooms
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
½ zucchini, halved and sliced
½ yellow squash, halved and sliced
½ cup chopped onion
1 clove garlic, minced
½ teaspoon cornstarch
1 (8 ounce) can tomato sauce
⅔ cup tomato juice
2 teaspoons chili powder
½ teaspoon crushed oregano
½ cup shredded Monterey Jack cheese

Nutrition Info

168 calories
carbohydrate: 17.5 g
cholesterol: 35.5 mg
fat: 4.6 g
fiber: 2.1 g
protein: 17.2 g
saturatedFat: 1.9 g
servingSize: -
sodium: 299.7 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down on a baking sheet.

  2. Bake in the preheated oven until tender, 45 to 50 minutes.

  3. Meanwhile, combine mushrooms, chicken breasts, zucchini, yellow squash, onion, and garlic in a large skillet. Cook and stir over medium heat until chicken is no longer pink and onion is tender, 8 to 10 minutes. Stir in cornstarch.

  4. Pour tomato sauce and tomato juice into the skillet. Season with chili powder and oregano. Cook and stir until thickened and bubbly, about 5 minutes. Cook and stir for 2 minutes more. Cover to keep warm.

  5. Use a fork to shred and separate squash flesh into strands. Spoon chicken mixture over the spaghetti squash and top with Monterey Jack cheese.

Recipe Yield

8 servings

Recipe Note

Great low-cholesterol main dish.

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