This lower-carb version of a favorite pasta dish is just as hearty and satisfying. Roasting spaghetti squash at a high temperature makes it tender and lightly caramelized in just 35 minutes. While it might take longer than microwaving, the buttery-toasty flavor payoff is worth the wait.
The major benefit of this dish is it incorporates two functional vegetables in spaghetti squash and spinach. Spaghetti squash provides fiber, while spinach contains antioxidants, iron and even a bit of protein. It’s always smart to mix up and combine your vegetable sources to ensure you get a wide variety of nutrients.
Active time: 24 minutes Total time: 50 minutes
Low-Carb Chicken Florentine Ingredients Directions Preheat the oven to 450°F (230ºC). Cut each spaghetti squash in half lengthwise; scoop out and discard seeds. Brush the cut sides of squash evenly with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange squash, cut side down, on a foil-lined sheet pan. Bake until tender, 30–35 minutes. Heat a large non-stick skillet over medium-high heat. Add remaining 1 tablespoon oil to the pan and swirl to coat. Add the chicken to pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute until chicken is cooked through and beginning to brown, about 8 minutes. Add garlic to pan; saute garlic with chicken for 2 minutes. In a medium bowl, whisk together the chicken stock and flour. Add stock mixture and remaining 1/4 teaspoon salt to pan; bring to a boil, stirring constantly. Cook until bubbly and thickened, about 2 minutes. Add cheese, stirring until cheese melts. Gradually add spinach, stirring until wilted. Scrape squash halves to create spaghetti-like strands inside the shell (about 1 1/2 cups each). Top each squash half with about 1 cup chicken mixture. Sprinkle evenly with remaining 1/4 teaspoon pepper. Serves: 4 | Serving Size: 1 chicken-mixture topped spaghetti squash half Nutrition (per serving): Calories: 392; Total Fat: 17g; Saturated Fat: 6g; Monounsaturated Fat: 6g; Cholesterol: 105mg; Sodium: 616mg; Carbohydrate: 23g; Dietary Fiber: 4g; Sugar: 8g; Protein 37g Nutrition Bonus: Potassium: 335mg; Iron: 7%; Vitamin A: 2%; Vitamin C: 2%; Calcium: 9%
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