I have been wanting to use spaghetti squash for awhile now but I wasn't brave enough to make it the base of a whole meal. With lots of leftovers in the fridge I decided to make a variation of a pasta Miles and I love because it is very filling while being about 550 calories a serving. This variation is lower in calories, has twice as much meat and makes even more food than the previous version.Ingredients:
- 1 spaghetti squash
- 3 oz angel hair pasta
- 6 oz pesto chicken (from trader joes)
- 3-4 slices frozen turkey bacon
- 1 onion
- 2-3 handfuls cherry tomatoes
- 1/4-1/2 cup Parmesan cheese
- 4 tbsp Alfredo sauce
- 1 cup frozen green beans
- Salt, pepper, and garlic to taste
- Preheat oven to 350 degrees
- Cut squash in half and place cut side down on a baking sheet. Cook for 30-35 minutes or until a fork an be inserted easily. Allow to cool while following the next steps.
- Place cherry tomatoes on the pan used to cook the squash. Add salt and pepper and cook until the skins burst.
- Cut onion into slivers. Caramelize the onions in a large saute pan.
- Grill chicken and cut into small pieces. Set aside.
- Add green beans, salt, pepper, garlic, and turkey bacon to the saute pan. Toss in chicken and tomatoes. Cook pasta per the instructions on the box. When cooked drain and add to the saute pan.
- Using a fork, scrape the inside of the squash to remove the flesh. Put the flesh of the squash into the saute pan with the rest of the ingredients (parm and alfredo). Mix well and serve.
