bruschetta stuffed spaghetti squash
There are a million ways to enjoy spaghetti squash, but stuffed with bruschetta, chicken, and mozzarella is one of my favorite ways! I love spaghetti squash when I am looking for a lower carb, but still delicious option. This recipe makes two spaghetti squash bowls, but can easily be doubled to make more!
MACROS: 28g c / 12g f / 34g p
Ingredients:
1 medium spaghetti squash
6 oz. grilled chicken
2 tbsp. balsamic glaze (I like to use Bertolli’s brand!)
8 tbsp. premade bruschetta, I used “Tabla Fresca” from the grocery store
1/2 cup shredded reduced fat mozzarella
salt, pepper, garlic powder, and Italian seasoning
EVOO spray
Directions:
Start by prepping your spaghetti squash: I like to poke holes in mine with a fork, and then microwave it for about 5 minutes to soften it up. Once it’s soft enough to cut, use a large knife to cut in half lengthwise, and scrape the insides to remove the seeds/strings.
Once the inside of the squash is clean, spray with a bit of EVOO spray, and season generously with salt, pepper, garlic powder, and Italian seasoning.
Bake in the oven at 400* for about 30-35 minutes, or until it’s soft enough to pierce the insides with a fork.
Once the spaghetti squash is a baked, remove from the oven and let it cool a bit. Use a fork to scrape the insides again to “shred” the inside into noodle like strings. Once it’s shredded, you can stuff with chicken, bruschetta, and top with cheese.
Put back into the oven and bake for 10-15 minutes, or until cheese is browned and bubbly.
Top with dried parsley and balsamic glaze, and enjoy!
