| 8 | 55 | 443 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 4 |
| 1 squash | Spaghetti squash (medium) |
| 2 tbsp | Extra virgin olive oil, garlic-infused |
| 1 cup | Tomatoes, canned, stewed |
| 1/4 cup | Pumpkin seeds (pepitas) (roasted) |
| 1/4 cup | Parmesan cheese, grated |
| 8 leaf | Basil, fresh (chopped) |
| 1 dash | Salt and pepper (to taste) |
| 567 gm | Chicken thighs, boneless, skinless (diced) |
Preheat oven to 190oC/375oF.
Cut unpeeled squash in half horizontally. Using a spoon or fork, scrape out the seeds and attached strands.
Brush the inside of each squash half evenly with garlic oil.
Place the sliced side of each squash down on a cooking sheet and place in pre-heated oven. Bake for 45 minutes or until you can easily pierce with fork.
Grill or boil chicken until done. Dice into small cubes or shred.
Remove squash from oven and let cool until easy to handle.
With a fork, scrape out the spaghetti-like strands into a medium size bowl.
Fold in diced tomatoes.
Evenly distribute squash into serving dishes and garnish with pumpkin seeds, Parmesan, and basil leaves.
| Meat | 1.6 |
| Meat Alternative | 0.1 |
| Milk Alternative | 0.1 |
| Vegetables | 9.0 |
