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
- 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
- Preheat the oven to 425F.
- 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.
- Scoop out the flesh into a bowl and set aside. Keep warm
- Heat olive oil in a pan. Add the garlic, red bell pepper and onion to the pan. Cook until soft.
- Add in the spinach and cook until wilted.
- Add the vegetables to the spaghetti squash.
- Add the garbanzo beans to the spaghetti squash.
- Add the feta cheese and toss.