1/4th of recipe (about 2 1/3 cups): 239 calories, 6.5g total fat (1.5g sat. fat), 699mg sodium, 25g carbs, 5.5g fiber, 11g sugars, 21.5g protein -- SmartPoints® value 3*
Freestyle™ SmartPoints® value 2*
A perfect veggie 'n protein dish, with tons of flavor... This dish will cover four lunches, and each serving's huge!
Prep: 20 minutes
Cook: 50 minutes
Cool: 20 minutes
Chill: 1 hour
Ingredients:
1 spaghetti squash (at least 4 1/2 lbs.)
8 oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/8 tsp. each salt and black pepper
2 sticks light string cheese, cut into coins
1 1/2 cups seeded and chopped tomatoes
1 cup chopped red onion
1 cup chopped green bell pepper
1/2 cup artichoke hearts packed in water, drained and roughly chopped
1/3 cup light Italian dressing
1/4 cup chopped basil
1 oz. (about 16 slices) turkey pepperoni, chopped
Directions:
Preheat oven to 400 degrees.
Microwave squash for 6 minutes, or until soft enough to cut. Halve lengthwise; scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water, and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)
Meanwhile, bring a large skillet sprayed with nonstick spray to medium heat. Season chicken with salt and pepper. Cook for about 4 minutes per side, until cooked through.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as possible. Let cool completely, about 20 minutes.
Scoop 5 cups of cooked squash into a large bowl. (Reserve any extra squash for another time.) Chop chicken, and add to the bowl. Cover and refrigerate until chilled, at least 1 hour.
Add remaining ingredients to the bowl. Mix thoroughly.
Keep refrigerated, and pack your lunchtime serving with an ice pack.
MAKES 4 SERVINGS
HG Alternatives: Click here for an easy slow-cooker method for cooking spaghetti squash. If you want to save some time, go the microwave-only route. Here's how... After nuking it to soften, cut squash into quarters. Remove seeds, and place one quarter in a wide microwave-safe bowl, cut side down. Add 2 tbsp. water, cover, and cook for 8 minutes, or until soft. Repeat.