per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories from Fat 64
% Daily Values*
Total Fat 7.12
Saturated Fat 1.59
Polyunsaturated Fat 1.57
Monounsaturated Fat 2.79
Total Carbohydrate 20.62
Dietary Fiber 4.33
Vitamin A 182.50%
Vitamin C 39.25%
* Nutritional Values are estimated and may vary
Whoaaa just made this in like 5 minutes and it was effing amazeballzzzzz. Not to mention So easy if you have prepped squash and chicken! Reminded me of Mac and cheese! Without the cheese and all the crap ;) Ahhh the beauty of #mealprep ... endless creations in minutes
-PREP your squashes (spaghetti and butternut or another sweet squash) by cutting them in half, scooping out the seeds, and placing them on a baking sheet flesh side down.
-Bake at 400F for 40 minutes.
- For the spaghetti squash, use a fork to scrape out the flesh
- For the butternut squash, scoop out the flesh with a spoon (it should be very easy)
- Place your squash in Tupperware, store in your fridge and use as needed
For the "cheesy-alfredo" sauce! Blend in a magic bullet until creamy:
1/2c cooked butternut squash
1/4c almond milk
Dash of pumpkin pie spice
6 drops of stevia
Sea salt & cracked pepper
Pour over 1 cup of spaghetti squash and 2 oz of cooked chicken. Mix it up and enjoy!
Make another batch cuz it was so good.