Spaghetti Squash Pasta with Parmesan Baked Chicken

This meal is so healthy, so cheap, and so good! It's definitely a favorite.

LET'S CHAT

Ever since I was a little girl, I have loved pasta. However, white or enriched grain noodles are so heavy and they don't provide many nutrients. Sometimes, whole grain noodles will do the trick, but usually I'll use veggie-based noodles like chick-pea noodles or zucchini noodles. Spaghetti squash is an excellent (and delicious) alternative for noodles. It's full of nutrients like Vitamin C, Vitamin B6, fiber, and many antioxidants. I like to make my own pasta sauce because many store-bought pasta sauces have added sugars or lots of sodium.

INGREDIENTS (makes 3-4 servings)

2 raw chicken breasts

1 whole spaghetti squash

1 can diced tomatoes

1 medium can tomato paste

2.5 cups halved Brussels sprouts

1/2 cup shredded Parmesan cheese

Basil (dried)

Oregano

Italian Seasoning

Lowery's garlic salt

Avocado or olive oil

Salt and pepper

RECIPE

1. Preheat oven to 400 degrees

2. Wash the spaghetti squash and cut it in half long-ways. Scrape out the seeds and strings (like a pumpkin on Halloween! Fun!) and drizzle oil on both halves, and bake them cut-side down on a cookie sheet for 45 mins. After the 45 mins, turn the squash cut-side up and bake for 8-10 more minutes. The total cooking time is 55 mins.

3. On a plate, pour 1 teaspoon of Lowery's garlic salt on both sides of the chicken breast and rub it into the meat. Put the chicken breasts on a cookie sheet and sprinkle 1/8 cup Parmesan on top. Put them in the oven for 30 mins or until the juices run clear.

4. In a bowl, toss the Brussels sprouts with 1/2 tsp oil and 2 tsp Italian seasoning. When there's about 30 mins left on the squash, add the Brussels sprouts to the same cookie sheet. Return the pan to the oven to continue to bake.

5. In a pot, pour the diced tomatoes and the tomato paste. Turn it on low heat and mix. Add 1/2 Tbs basil, 1 tsp oregano, 1 tsp Italian seasoning, and 1/2 tsp garlic salt.

6. When the squash, chicken, and Brussels sprouts are done, remove them from the oven and allow them to cool.

7. Once the squash is cool enough to hold, use a fork to scrape it out, all the way to the shell. Put it into a bowl and add a pinch of salt and pepper.

8. Cut the chicken into strips and remove the sauce from heat. Put the chicken into the sauce, add 1/4 cup Parmesan, and mix.

9. Serve. Top the spaghetti squash with Brussels sprouts, sauce, and chicken. Sprinkle Parmesan on top if desired.

FEEDBACK

I would love to hear what you think, what you did differently with the recipe, or any suggestions you have! Let me know if you loved it, hated it, or have any questions. Thanks so much for reading.

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@balancedailynutrition

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