Ingredients
Scale
- 1 ¾ c. cooked spaghetti squash threads
- 4 T. unsalted butter
- 2 cloves garlic, minced
- 4 oz. cooked chicken (more if you have more on hand)
- ¼ c. white or rose wine (omit for Induction)
- ¼ tsp. Italian Seasoning blend or crushed dried oregano leaves
- Dash cayenne pepper (optional)
- ½ c. parsley, chopped
- 5 San Marzano small tomatoes, cut in thirds, or 6-8 cherry or grape tomatoes, cut in halves
Nutrition
371 calories 25 g fat 12.7 g carbs, 2.85 g fiber, 9.85 g NET CARBS 20 g protein 514 mg sodium
Directions
- DIRECTIONS: Cook your spaghetti squash and fork threads onto a plate. I cut a 4# squash in half, cooked half, cut side down in 1/2″ water in my microwave for 13 minutes on HI. I only ended up using half of the threads the half a squash made for this, as I didn’t want too much squash flavor to come through.
- Melt the butter in a non-stick skillet or wok. Add the garlic and saute a couple minutes on medium high heat. Add the spices, parsley and chicken and allow the chicken pieces to brown a bit on the surfaces. Add the wine next and simmer for 2-3 minutes to allow the some of the alcohol to burn off. The tomatoes should be added last and only cooked a minute or so to slightly soften but not go to mush. Stir in the cooked spaghetti squash threads and toss well. Plate and serve. This paired nicely with a small green salad.