Tuscan Chicken Spaghetti Squash Bake

Servings: 4-6 Prep Time: 15 Min Cook Time: 25 Min Total Time: 40 Min

Ingredients:

• 3-4 chicken breasts shredded

• 1 16oz jar of Julian cut sun dried tomatoes in oil and herbs

• 1 large or 2 small spaghetti squashes

• 3 large eggs

• Seasoning Blend:

  • 1 tsp of garlic powder

  • 1 tsp onion powder

  • 1 tsp dried basil

  • 1 tsp dried Italian seasoning

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper

Directions:

1. Take your spaghetti squash and with a fork poke the exterior all over. Place in your microwave and cook for 5-10 minutes or until the shell is soft enough to easily cut open with a knife. If your squash is still not tender enough to shred, place face down in a 9x13 baking dish. Fill the dish with water until half of the squash is covered. Bake at 375˚F for 20-25 minutes or until the squash is tender enough to shred.

2. Wile squash is cooking, get your chicken ready. You can cook your chicken 1 of 2 ways. Add chicken breasts to your InstantPot, add 2 tsp of the seasoning blend and 1/4 cup of water and cook as directed on your InstantPot. OR season chicken with 2 tsp of seasoning blend and bake chicken breasts at 375˚F for 25-30 minutes. Once chicken has cooked and cooled, finely shred.

3. Once spaghetti squash and chicken are both cooked and shredded, add to a large mixing bowl.

4. Add in eggs, remaining seasoning and the entire jar of sun-dried tomatoes in oil (add oil too). Mix until well combined. Add casserole contents to a 9x13 baking dish.

5. Bake at 375˚F for 25 minutes or until hot and bubbly. Remove and serve hot with crushed red pepper flakes and fresh basil.

Nutrition:

Calories: 205 Total Fat: 12.8g Saturated Fat: 2.7g Monounsaturated Fat: 0.7g Polyunsaturated Fat: 0.8g Trans Fat: 0g Cholesterol: 107.3mg Sodium: 257.8mg Potassium: 205.4mg Total Carbohydrates: 9.4g Dietary Fiber: 0.1g Sugar: 0.2g Protein: 16g

Notes:

**All text & images © Copyright Kaili Mills for Measure Me Whole.

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