Butter Chicken Spaghetti Squash
Ingredients
- 1 (4-lb) spaghetti squash
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp olive oil
- 2 (15-oz) jars butter chicken simmer sauce (such as Patak’s)
- ⅓ cup plain yogurt
- ¼ cup chopped fresh cilantro
Instructions
- Cut squash in half lengthwise. Place squash, cut sides down, in a microwave-safe dish. Cover with plastic wrap; cut a small slit in plastic wrap.
- Microwave at HIGH 8 to 12 minutes or until tender. Let stand 10 minutes. Discard seeds from squash, and shred spaghetti-like strands with a fork.
- Meanwhile, cook chicken in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until done. Reduce heat to low; stir in sauce. Simmer 10 minutes.
- Pour saucy chicken over squash. Top with yogurt, and sprinkle with cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
372
|
372
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 29 | 29 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 550 | 550 |
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