Reduced-guilt spaghetti! This dish cuts out starchy pasta but keeps all of the flavor and deliciousness. You can do almost anything with spaghetti squash you could do with normal spaghetti, but below I’ve listed one of my favorite variations.
Roasted Spaghetti Squash with Chicken
1 halved, seeded spaghetti squash
1 pre-cooked rotisserie chicken
Cooking spray
3 tablespoons lemon juice
1/4 cup chopped parsley
1 tablespoon grated Parmesan
Salt
Red-pepper flakes
Directions:
- Heat oven to 425 degrees. Coat squash lightly in cooking spray. Roast until tender, about 40 minutes.
- While the squash is roasting, discard skin of rotisserie chicken and shred the meat
- Once the squash is cool, scrape flesh with a fork and toss with lemon juice, parsley, and Parmesan. Season with salt and red-pepper flakes. Mix in chicken and serve.
