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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 2 large spaghetti squash
- 2 packages chicken thighs
- 1 package laughing cow cheese wedges
- 2 cans rotel
- 2 cans Peas
Ingredients
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Instructions
- Poke holes in spaghetti squash and place in microwave for 3-4 minutes. Flip and do another 3-4 minutes. You want it tender enough to cut open lengthwise and scrape out the seeds once cooled.
- Take a fork and scrape out the squash into a skillet with 1 tbsp coconut oil or butter. Cook for 15 minutes or until tender.
- Chop chicken into bite sized pieces and cook in a skillet with 1 tbsp oil or air fry. Once chicken is cooked and squash is tender set aside chicken and mix together the squash, rotel, and sweet peas.
- Add 1 laughing cow cheese wedge. If re-heating you will mix in your own cheese wedge for the creamy texture.
Nutrition Facts
Spaghetti Squash Chicken Spaghetti
Amount Per Serving
Calories 594
Calories from Fat 234
% Daily Value*
Total Fat 26g
40%
Saturated Fat 7g
35%
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Cholesterol 67mg
22%
Sodium 2434mg
101%
Potassium 1206mg
34%
Total Carbohydrates 59g
20%
Dietary Fiber 15g
60%
Sugars 24g
Protein 30g
60%
Vitamin A
46%
Vitamin C
64%
Calcium
32%
Iron
25%
* Percent Daily Values are based on a 2000 calorie diet.
