If I could eat one thing for the rest of my life.. it would be pasta. Well.. and brownies, but not mixed together.

Anyway, spaghetti squash is a darn good alternative to pasta. No, it doesn't TASTE like pasta, but really.. it's not like the noodles have a whole lot of flavor, it's all of the amazing things that you add to pasta that makes it great, right?

 

This same size plate of pasta with penne or spaghetti noodles would likely be triple the calories. This dinner was only 300 calories TOTAL.. and it was such a huge portion I couldn't even eat the whole thing!

 

Here's what you'll need: 

1 8 oz chicken breast

Seasonings of your choice (I used kick'n chicken seasoning)

1 medium spaghetti squash

1 c. light homestyle Alfredo sauce

1 can hot Rotel (or mild..whatever floats your boat)

California Style Veggie Mix (I got frozen - broccoli, cauliflower and carrots)

 

Preheat oven to 375 degrees.

Put your squash on a baking sheet and roast until a fork can easily pierce through the outer peel, about 45-60 minutes.

While your squash is cooking, season and bake your chicken until cooked through, about 20-25 minutes.

Cook your veggies to package directions.

Once done, Slice the squash half and carefully remove the seeds with a spoon (after it's cooled for about 10 min).

While your squash is sooling, but your alfredo in a small saucepan and warm over medium heat.

Use a fork to shred the squash so it resembles noodles. 

Move to a large bowl and combine with your sauce, rotel, and veggies.

Top with chicken.

 

Enjoy!