I have a diet FULL of variety. Some days I do paleo, some days just gluten-free, and more often than not I carbo-load even though I'm not entering into any marathons anytime soon. Incorporating spaghetti squash into my diet is a new way for me to satisfy my cravings for pasta without having the post-pasta guilt trip. One cup of cooked spaghetti squash contains about 42 calories, whereas pasta contains over 200 calories per cup. Aside from the longer time commitment to cook a spaghetti squash, the health benefits make this a no-brainer.
Santa Fe Chicken recipe adapted from Skinny Taste
4 boneless chicken breasts
14.4 oz can diced tomatoes
14.4 oz chicken broth (I filled the tomato can with water as a measuring tool and mixed in some Better than Bouillon)
2 cups of cooked pinto beans or black beans
2 cups of frozen corn
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1 tsp cumin
Salt and pepper to taste
Optional garnish: cilantro and diced green onion
Mix together all of the ingredients and set the chicken on top.
Slow cook for around 4-5 hours on high or 8 hours on low.
One hour before serving shred the chicken, adjust the spice and salt, and start cooking the spaghetti squash.
Preheat the oven to 375 degrees.
Wash and dry the spaghetti squash.
Cut it in half, remove the seeds with a large spoon, and place in a large glass casserole dish or in separate pie plates.
Bake for 40 minutes to an hour.
Remove from an oven and use a fork to separate the ribbons of squash from the skin. If the squash isn't easy to separate place it back in the oven for an additional 5-10 minutes or until it doesn't resist.
Serve the two together- and savor every bite because it is delicious!!