For two servings-
2 organic chicken breasts, 1 tbsp of eggwhites, oregano, sea salt, pepper, garlic powder, chili powder, pepper, 1 medium spaghetti squash, 2 slices of mozzarella cheese, 1 small tomato sliced.
First- Preheat oven to 375. Cut spaghetti squash into even halves. Deseed. Cook in oven face down for 60 minutes. I didn’t use any seasoning. Once it is cooled down, take a fork and scrape the insides out. Reserve the shells. Once spaghetti squash is cooked, turn down oven to 350.
Second- Pound chicken breasts til they are thin (but not toooo thin) and coat them with the 1 tbsp of eggwhites. Next I coated the chicken breasts in a mixture of oregano, chili powder, sea salt, and peper. I just guessed here people. Use A LOT OF OREGANO. Place on a oven bake sheet and bake for 25 minutes or until cooked through.
Third- Add shredded spaghetti strands back into reserved squash shell. Once chicken is done baking, add to top of squash. Next layer tomato slices. After that a slice of mozzarella cheese. Top with extra oregano.
Fourth- Broil until cheese is golden brown.
I would estimate this dish at around- 200 calories, 5 grams of fat, and 27 grams of protein.
Add something green and you are good to go!
Ps- You don’t have to eat it in the shell. I ended up just dumping it out! Yum! The sweetness from the squash, and the oregano flavors really pop here. Guilt free!