Low-Cholesterol Chicken with Spaghetti Squash

A saucy chicken, tomato, and mushroom mixture is served over spaghetti squash strands in this low-cholesterol main dish.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 168 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down on a baking sheet.

Step 2

Bake in the preheated oven until tender, 45 to 50 minutes.

Step 3

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.

Step 4

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.

Step 5

Use a fork to shred and separate squash flesh into strands. Spoon chicken mixture over the spaghetti squash and top with Monterey Jack cheese.