Tomato & Garlic Spaghetti Squash

Tomato Garlic Spaghetti Squash,jpg

Calories Per Portion: 557 Calories
Carbs: 33g
Protein: 27g
Fat: 38g

Ingredients (serves 2)
1 Small Spaghetti Squash
8 oz of Chicken Breast
1 Can of Diced Tomatoes
2 Cloves of Garlic
1/2 Cup of Chopped Onions
2 Tbsp of Olive Oil
Salt & Pepper to Taste


  1. Pre-heat the oven to 400F/200C and cut your spaghetti squash into two equal halves and take the seeds out using a spoon.
  2. Bake the squash with the peel on the bottom of a baking tray for 45 minutes. While the squash is cooking you can start preparing the sauce by heating up a pan on low/medium heat and adding the olive oil.
  3. Next add the garlic, onion and diced tomatoes. Slice the chicken breasts and add them to the pan. Stir every few minutes to make sure the chicken cooks evenly.
  4. Once the garlic and tomato sauce is ready you can set it aside on low heat and wait for the squash to be done.
  5. After 45 minutes, take the squash out and use a fork to scrape out the squash into spaghetti like strings. Top it off with the chicken garlic tomato sauce.