Creamy Kale Spaghetti Squash

Modified recipe from Hungry Girl and verified from Nutrition Support.

Makes 3 servings. Per serving:

  • 1 Leaner protein
  • 3 vegetables
  • 3 condiments
  • 1 fat
  • Ingredients:

  • 1 spaghetti squash (about 4.5 lbs.) – use 2 ½ cups of cooked squash
  • 11/2 lb. raw boneless skinless chicken breast, cut into bite-sized pieces
  • 1/4 tsp. each salt and black pepper
  • 4 cups chopped kale
  • 3 tbsp. finely chopped pouched sun-dried tomatoes
  • 2 tsp. chopped garlic
  • 2 tbsp. reduced-fat Parmesan-style grated topping
  • 6 wedges The Laughing Cow Light Creamy Swiss cheese
  • Instructions:
    Preheat oven to 400 degrees.

    Microwave squash for 3 – 4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds.

    Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.

    While squash cools, bring a large skillet sprayed with nonstick spray to medium-high heat. Season chicken with pepper and salt, and add to the skillet. Cook and stir until chicken is cooked through, about 8 minutes. Transfer chicken to a large bowl, and cover to keep warm.

    Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer required squash to a large bowl, and cover to keep warm.

    Reserve any extra squash for another time.

    Clean skillet. Re-spray and bring to medium-high heat. Add kale, sun-dried tomatoes, and garlic. Add 1/2 cup water. Cover and cook until kale is tender, about 5 minutes.

    Remove lid, and reduce heat to low. Add Parm-style topping and cheese wedges, breaking the cheese wedges into pieces. Add chicken and remaining salt. Cook and stir until cheese has melted and coated veggies and chicken, about 3 minutes.

    Add cheesy chicken and veggies to the spaghetti squash, mix well, and serve!

    Happy Cooking

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