Spaghetti squash, part of the winter squash family, is an oval fruit with yellowish skin, on the inside the stranded flesh looks like spaghetti. This fruit is
- low in cholesterol
- low in fat
- excellent source of dietary fiber
- vitamins B6 and C
Spaghetti squash is healthy and its versatility makes it a great substitute for regular pasta. Comparing spaghetti squash with whole wheat pasta you can save a few calories and carbs eating spaghetti squash.
- 1 cup of cooked spaghetti squash has: 41 calories, 0g of fat, and 10 g of carbohydrates,.
- 1 cup of cooked whole wheat pasta has: 174 calories, 0.8 g of fat, and 37.2 g of carbohydrates.
Today SimpleChef brings you “Spaghetti Squash with Black Pepper Baked Chicken”.
- 1 medium spaghetti squash
- Trader Joe’s Black Pepper Sauce
- 4 skinless, boneless chicken breast
- 1 (1-gallon) ziplock bag
- Mrs. Dash original seasoning
- Olive oil cooking spray
Step 1: Preheat oven at 375 degrees. Place the chicken breast inside the ziplock bags with 2 tbsp of Trader Joe’s black pepper sauce (you can add more to make it hot and spicy to taste). Set aside in the refrigerator for 30 minutes.
Meat Preparation Tip: When I come from the grocery store, I don’t put my meat in the freezer in its original packaging. I season it and put it in a ziplock freezer bag, then I put it in the freezer. The longer it stays in the marinade the better it taste.
Step 2: Cut the spaghetti squash in half. Remove the seeds and spray each side with olive oil cooking spray. Sprinkle a dash of Mrs. dash and cook face down on aluminum and set aside to bake
Step 3: Place chicken on bottom oven rack over aluminum foil (I use those a lot because I do not like cleaning dishes 🙂 ) Place squash on top oven rack facing down on aluminum foil. Let everything bake for 45 minutes.
Use a fork to scrape the spaghetti squash and get rid of the skin
Et Voila le poulet!