LOW-CHOLESTEROL CHICKEN WITH SPAGHETTI SQUASH

Low-Cholesterol Chicken with Spaghetti Squash image

Great low-cholesterol main dish.

Provided by Ivy

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 (2 1/2 pound) spaghetti squash, halved and seeded
1 ½ pounds sliced fresh mushrooms
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
½ zucchini, halved and sliced
½ yellow squash, halved and sliced
½ cup chopped onion
1 clove garlic, minced
½ teaspoon cornstarch
1 (8 ounce) can tomato sauce
⅔ cup tomato juice
2 teaspoons chili powder
½ teaspoon crushed oregano
½ cup shredded Monterey Jack cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down on a baking sheet.
Bake in the preheated oven until tender, 45 to 50 minutes.
Meanwhile, combine mushrooms, chicken breasts, zucchini, yellow squash, onion, and garlic in a large skillet. Cook and stir over medium heat until chicken is no longer pink and onion is tender, 8 to 10 minutes. Stir in cornstarch.
Pour tomato sauce and tomato juice into the skillet. Season with chili powder and oregano. Cook and stir until thickened and bubbly, about 5 minutes. Cook and stir for 2 minutes more. Cover to keep warm.
Use a fork to shred and separate squash flesh into strands. Spoon chicken mixture over the spaghetti squash and top with Monterey Jack cheese.

Nutrition Facts : Calories 168 calories, Carbohydrate 17.5 g, Cholesterol 35.5 mg, Fat 4.6 g, Fiber 2.1 g, Protein 17.2 g, SaturatedFat 1.9 g, Sodium 299.7 mg, Sugar 3.9 g