Spaghetti Squash Veggie Chicken Bake

 

 

 


 

 

 

 

Spaghetti Squash Veggie Chicken Bake!

chiI can’t believe I just had spaghetti squash for the first time about a year ago! Squash is perfect for meals for me because 1) its gluten free 2) its super cheap 3) it is low carb 4) It’s darn tasty.

As many of you know, I am currently on my third week of the whole 30! Well, it’s the first day of my third week- but who’s counting ;)? It really has not been too hard for me to stick to this whole 30 plan. The only things I miss are oatmeal and creamer in my coffee. I love all of those wacky flavored coffee creamers like snickerdoodle cookie and almond joy. Anywho- this recipe is super simple, and doesn’t require you to stand in the kitchen all night! I love when I can pop my meals in the oven, go do homework for about an hour, and its done!

Ingredients (For 2 servings):

1 small spaghetti squash

1 small zucchini

1 small red onion

1 small green pepper

2 chicken breasts

Olive oil (about 1 teaspoon)

Garlic

Italian Seasoning

Sea Salt

Black Pepper

Pasta sauce (I used Whole 30 approved jarred sauce- but you can use any- homemade, store bought, etc.!)

Directions:

First, you are going to pre heat the oven to 400 degrees. Next, you are going to want to microwave your spaghetti squash so its easier to cut! I microwaved mine for about 5 minutes. Then, cut it in half length wise, scoop out the seeds and any really stringy fibers. Then, add about 1 teaspoon of olive oil total to both halves. I just rub it in with my hands! A little bit really does go a long way. Next, add the italian seasoning, sea salt, pepper, and garlic to it and rub those in as well. Don’t be afraid to get your hands dirty! Then, flip the spaghetti squash halves so that they are face down on a baking sheet. This helps the squash to come out very easily after it is done cooking! Pop the squash in the oven! This will cook for about 45 minutes.

While the squash is cooking, begin chopping the vegetables. I chopped the zucchini in strips and then in quarters and the red onion and green pepper in chunks. Prep the chicken and make sure that it is thawed and ready to be cooked! After the squash has been cooking for about 25 minutes, take it out of the oven and add the chicken and veggies to the same pan. I love using one pan to cook all of my food because it makes clean up so easy! Season the chicken with garlic, black pepper, and italian seasoning as well. Pop the pan back into the oven for an additional 20 minutes. After 20 minutes, take the pan out of the oven, chop up the chicken, and toss everything into a bowl! I put the spaghetti squash on the bottom, followed by the jarred sauce, and then the chicken and veggies!

This meal is super filling and very cheap! The total cost of this recipe is about $ 4 and it has 2 servings! Take out for 2 would be around $20- so this definitely beats that! Plus I’m sure it even beats the cost of what most people spend at a fast food restaurant.

Moral of the story: Eating Healthy is not expensive- that is unless you buy $7 Kale Chips and Maca powder. If you’re on a budget like me- stick to the basics! Fruits, veggies, meat, potatoes, etc. are very cheap!

 

2 comments on “Spaghetti Squash Veggie Chicken Bake”

  1. Georgie says:

    I love squash- its a huge staple in my diet. I’m totally guilty of spending way too much on groceries but I’m sure if I tried harder I could get them down

    1. I love squash! It’s such a great winter food! I know its so easy to spend a lot on groceries! I’m on a tight budget since I’m a student, but if its not an issue for you then splurge! Making a weekly/ monthly grocery budget helps too!

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