| 10 | 70 | 214 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 8 |
| 2 breast | Chicken breast, boneless, skinless (shredded) |
| 1 cup | Carrots (diced) |
| 1 cup | Celery (diced) |
| 1 cup | White onion (diced) |
| 10 cup | Chicken broth (stock) (reduced sodium) |
| 1 tbsp | Italian herb seasoning |
| 1 leaf | Bay leaf (medium; whole) |
| 1 dash | Salt (Sea; to taste) |
| 1 dash | Black pepper (to taste) |
| 1 squash | Spaghetti squash (medium) |
In a large pot on the stove, stir together all ingredients except the spaghetti squash. Bring to a boil. Reduce to a simmer and cover. Simmer for 1 hour. (If using raw chicken, shred it once it's cooked through.)
Meanwhile, preheat the oven to 375 degrees F (191 degrees C). Poke holes in the spaghetti squash using a sharp knife. Place on a baking sheet and bake for 40-60 minutes, until you can easily pierce through the skin with only a little resistance when using a fork. (Don't overcook to the point where there's no resistance at all, or the noodles will be mushy.)
When the spaghetti squash is done cooking and cool enough to handle, slice it in half and use a fork to scoop out the strands (pull with the fork in the same direction as the strands, cross-wise across the short side of the spaghetti squash).
Right before serving, remove the bay leaf and stir in half of the spaghetti squash strands.
| Meat | 0.6 |
| Vegetables | 5.1 |
