Tasty Tuesday: Spaghetti Squash Mac


Servings: 8

Estimated Time: 25 min


• 1 medium spaghetti squash

• 2 Tbsp olive oil

• 3 cloves garlic, minced

• 1 lb boneless, skinless chicken breasts, diced

• 1 (8 oz) carton fresh mushrooms, sliced

• 2 cups broccoli florets

• 2 tsp chipotle pepper powder

• 1 cup 1% low-fat milk

• 1 Tbsp whole-wheat flour

• 1 cup shredded reduced-fat cheddar cheese

• 1/2 cup grated parmesan cheese


1. In a microwave safe baking dish, add 1 inch of water. Cut squash in half, scoop out seeds & poke holes on both sides of squash using a fork. Place it face down in dish. Microwave squash 10 minutes or until soft.

2. Meanwhile, in a large skillet heat oil & garlic over medium-high. Add chicken & cook 5-7 minutes or until golden brown on all sides.

3. Add mushrooms, broccoli & chipotle powder. Cook 5-7 minutes, stirring occasionally.

4. Slowly stir in milk, flour & cheeses until smooth. Remove from heat.

5. Caution squash may be hot. Using a fork, scrape flesh of squash into a large bowl. Add skillet contents to spaghetti squash & mix well. Serve immediately.

Tip: Spaghetti squash is a delicious substitute for pasta in most recipes!

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