Lemon Oregano Spaghetti Squash
Makes 4 servings
1 Lean protein
1. 1 large spaghetti squash (approximately 2 pounds) – use 5 cups cooked squash
2. 4 boneless, skinless chicken thighs, pan-seared and diced – total weight 28 ounces
3. 10 sprays olive oil spray
4. 1 cup frozen kale
5. 1 tablespoon lemon zest
6. ¼ cup lemon juice
7. 1/2 tsp salt
8. 1 tsp oregano
9. 1 tsp crushed red pepper flakes
Puncture spaghetti squash rind about 20 times to allow steam to vent while cooking.
Place spaghetti squash on a microwave-safe plate and heat for 8 minutes in microwave
Check for doneness by pressing lightly on spaghetti squash rind. Rind should yield gently to pressure. Heat for an additional 2-4 minutes if spaghetti squash is still hard. Allow spaghetti squash to rest for a few minutes until cool enough to handle.
Slice spaghetti squash lengthwise and scoop out seeds with a large spoon. Use a fork to scrape out spaghetti squash flesh from each half and set "spaghetti" aside.
Add 2 tbs olive oil to a large sauté pan over medium heat. Add spaghetti squash, kale, lemon juice, lemon zest, spices, and diced chicken to pan.
Cook for 10 minutes, stirring occasionally.
Remove from heat and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (286g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (28%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 34mg||10 %|
|Sodium 80mg||3 %|
|Potassium 395.6mg||10 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 16.5g|
|Protein 9.8g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 134
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