Chicken & Spaghetti Squash


  • 12 oz Chicken
  • 2 t Olive Oil
  • 2 T parmesan
  • 1 c Tomato (diced)
  • 4 t Basil (fresh, chopped)
  • 1 c Onion (chopped)
  • 2 clv Garlic (minced)
  • 1 Spaghetti Squash (small)


Place the squash cut side down on a baking sheet and bake at 350 until tender when you poke it with your finger, about 25 minutes. Let cool, then scoop out strands with a spoon.

Meanwhile, heat olive oil in a pan over medium heat and saute onions until tender. Add the garlic and basil and cook 30 seconds more. Add the tomatoes and a pinch of salt and simmer while you cook chicken.

Heat a heavy skillet and sear chicken on both sides, sprinkling with salt. Place chicken on a baking sheet and bake at 350 for 20 minutes, or until cooked all the way through. Toss the squash strands with the tomato sauce, slice the cooked chicken breast and place on top. Garnish with Parmesan cheese.


Tips: Keep track of your condiments, garnishes and veggies so that your total daily food intake stays compliant with the weight loss phase of the program.


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