Serving size approx 4 servings:
Per Serving:
Calories: 303, Fat: 20g, Carbs: 19.3, Fiber: 1.3 g, Protein 16.5g
INGREDIENTS:
1 small spaghetti squash (or half of a large) (Can also sub any pasta you want)
2 cups shredded rotisserie chicken
Salt and pepper
1 tbsp Olive oil
½ large onion, diced
4 cloves garlic, minced (or 4 frozen garlic cubes )
Salt and Pepper
1 tsp Italian seasoning
3 tbsp chopped sun-dried tomatoes (mine are packaged in oil, julienne cut)
1 cup coconut milk (I used full fat, use lower fat for less fat content)
1/3 cup parmesan cheese, grated (extra for topping)
2 handfuls of fresh spinach
DIRECTIONS:
1. Carefully pierce spaghetti squash with sharp knife. Place in microwave and cook on high for 8-12 min rotating half way through and checking until tender. Let cool while you prep everything else.
2. Heat olive oil in large skillet over medium high heat. Add diced onions and cook until tender. Add garlic and stir until fragrant. Add in spices.
3. Mix in the chopped sun-dried tomatoes and cook a couple minutes.
4. Pour in coconut milk and bring to a boil. Turn heat on low and add parmesan cheese and spinach. Once wilted, add chicken and stir to combine.
5. Cut spaghetti squash in half and scoop out seeds/core. Shred spaghetti from sides.
6. Add spaghetti squash to skillet or cooked pasta of choice. Stir to combine well.
7. Serve in bowls and top with extra sun-dried tomatoes, parmesan and salt/pepper.
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