Italian Chicken Stuffed Squash.

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!


One thought on “Italian Chicken Stuffed Squash.

Your thoughts beautiful people?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s