We love spaghetti squash here at home.  This week I needed something simple that I could throw together without a lot of fuss.  I saw a recipe for spaghetti squash toss and instead of just adding a few things to the recipe, I decided to change it up.  Spaghetti squash is as versatile as pasta, but is low calorie and gluten free.  It just takes a little longer to cook.  I wanted to have a little fun with this recipe.  It should also be filling.  Spaghetti squash is WAY more filling than pasta.  It also yields a large portion.  Pasta portions are so small it’s not even worth eating.  One of the things we want in a recipe is a large portion.  It makes eating healthier a lot easier, especially if you’re a guy.  I could eat man sized portions too, that’s why I needed to lose weight.  So there are some of us ladies who like to eat.  I believe the days of us picking at a salad at a restaurant are over.

So here are the stats on this recipe:

• 293 Calories
• 6g Fat
• 30mg Cholesterol
• 322mg Sodium
• 1132mg Potassium
• 44g Carbohydrates
• 19g Protein
• 123% Vitamin A
• 123% Vitamin C
• 18% Calcium
• 24% Iron

Kerry’s Spaghetti Squash Toss

Serves 6

• 5 lbs Spaghetti Squash
• Cooking spray
• 3/4 lb Boneless Skinless Chicken Breast
• 1 teaspoon olive oil
• 1 chopped red onion
• 2 teaspoons minced garlic
• 2 medium red bell peppers, chopped
• 10 ounces baby spinach
• 1 15 oz can low sodium garbanzo beans, rinsed and drained
• 2 tablespoons crumbled feta cheese

1. Preheat the oven to 425F.
2. Split the spaghetti squash down the middle and scoop out the seeds.  Spray your baking sheet and the squash with cooking spray.  Bake for 1 hour.
3. Scoop out the flesh into a bowl and set aside.  Keep warm
4. Heat olive oil in a pan.  Add the garlic, red bell pepper and onion to the pan.  Cook until soft.
5. Add in the spinach and cook until wilted.
6. Add the vegetables to the spaghetti squash.
7. Add the garbanzo beans to the spaghetti squash.
8. Add the feta cheese and toss.
9. Serve.