Prep Time:10 minsAdditional Time:1 hrTotal Time:1 hr 10 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:1 hrTotal Time:1 hr 10 minsServings:4Yield:4 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1spaghetti squash (about 3 pounds), halved lengthwise and seeded1tablespoonextra-virgin olive oil¾cupdiced carrot (1 medium)¾cupdiced celery (2 ribs)¾cupdiced onion (1 small)2teaspoonsminced garlic1poundboneless, skinless chicken breast, cooked and shredded4ouncesNeufchâtel cheese¼cuphot sauce, such as Frank’s RedHot¼cuplow-fat milk¼teaspooncelery seeds¼cupcrumbled blue cheese (2 ounces)¼cupsliced scallions
Cook Mode(Keep screen awake)
Ingredients
1spaghetti squash (about 3 pounds), halved lengthwise and seeded
1tablespoonextra-virgin olive oil
¾cupdiced carrot (1 medium)
¾cupdiced celery (2 ribs)
¾cupdiced onion (1 small)
2teaspoonsminced garlic
1poundboneless, skinless chicken breast, cooked and shredded
4ouncesNeufchâtel cheese
¼cuphot sauce, such as Frank’s RedHot
¼cuplow-fat milk
¼teaspooncelery seeds
¼cupcrumbled blue cheese (2 ounces)
¼cupsliced scallions
DirectionsPreheat oven to 400 degrees F. Line a rimmed baking sheet with foil. Place squash, cut-side down, on the prepared baking sheet; bake until tender, 35 to 45 minutes. Turn the squash halves over. When cool enough to handle, use a fork to scrape out the strands of flesh. Set the squash and the squash shells aside. Reduce oven temperature to 350 degrees F.Meanwhile, heat oil in a large nonstick skillet over medium heat. Add carrot, celery, onion and garlic and cook, stirring often, until softened, 8 to 10 minutes.Reduce heat to low. Stir in chicken, Neufchâtel, hot sauce, milk and celery seeds and cook, stirring, until the cheese is completely melted and the ingredients are combined, 1 to 2 minutes. Add the reserved squash and toss to combine.Divide the chicken mixture between the squash halves. Place on a baking sheet and bake, uncovered, until heated through, about 20 minutes. To serve, cut each squash half in half crosswise. Sprinkle each serving with 1 tablespoon blue cheese and 1 tablespoon scallions.Originally appeared: EatingWell.com, September 2018
Directions
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil. Place squash, cut-side down, on the prepared baking sheet; bake until tender, 35 to 45 minutes. Turn the squash halves over. When cool enough to handle, use a fork to scrape out the strands of flesh. Set the squash and the squash shells aside. Reduce oven temperature to 350 degrees F.Meanwhile, heat oil in a large nonstick skillet over medium heat. Add carrot, celery, onion and garlic and cook, stirring often, until softened, 8 to 10 minutes.Reduce heat to low. Stir in chicken, Neufchâtel, hot sauce, milk and celery seeds and cook, stirring, until the cheese is completely melted and the ingredients are combined, 1 to 2 minutes. Add the reserved squash and toss to combine.Divide the chicken mixture between the squash halves. Place on a baking sheet and bake, uncovered, until heated through, about 20 minutes. To serve, cut each squash half in half crosswise. Sprinkle each serving with 1 tablespoon blue cheese and 1 tablespoon scallions.
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil. Place squash, cut-side down, on the prepared baking sheet; bake until tender, 35 to 45 minutes. Turn the squash halves over. When cool enough to handle, use a fork to scrape out the strands of flesh. Set the squash and the squash shells aside. Reduce oven temperature to 350 degrees F.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add carrot, celery, onion and garlic and cook, stirring often, until softened, 8 to 10 minutes.
Reduce heat to low. Stir in chicken, Neufchâtel, hot sauce, milk and celery seeds and cook, stirring, until the cheese is completely melted and the ingredients are combined, 1 to 2 minutes. Add the reserved squash and toss to combine.
Divide the chicken mixture between the squash halves. Place on a baking sheet and bake, uncovered, until heated through, about 20 minutes. To serve, cut each squash half in half crosswise. Sprinkle each serving with 1 tablespoon blue cheese and 1 tablespoon scallions.
Originally appeared: EatingWell.com, September 2018
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Nutrition Facts(per serving)441Calories18gFat27gCarbs43gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
