Sometimes I wish that I was one of those girls without an appetite. You know the ones: delicate, thin, and seemingly uninterested in food. The Kate Middleton’s of the world.
Then I remember that food is amazing and that I love being strong and athletic. Oh and my body needs real fuel!!!
Meals like this one, that are made up of protein and veggies, make the best fuel and are great for supporting a fit figure. And you can bet that if I’m eating it then it tastes fantastic too :)
My latest skillet dinner recipe, below, combines spaghetti squash and marinara with tender chicken breast. It feels like you’re enjoying a traditional spaghetti dinner, but you’re really eating veggies and protein. It’s comforting and craveable without any guilt.
Hope you enjoy it as much as I do!
1 spaghetti squash
1 teaspoon olive oil
1 tablespoon garlic, minced
1 yellow onion, chopped
3 zucchini, diced
2 teaspoons Italian seasoning blend
1 (25 oz) jar marinara sauce
2 cups roasted chicken breast, chopped
¼ cup fresh basil, chopped
Preheat the oven to 450 degrees F. Line a baking sheet with foil.
Cut the spaghetti squash in half, lengthwise, and scrape out and discard the seeds. Spray the cut side with olive oil. Sprinkle with salt and pepper. Place the cut side down on the foil lined baking sheet and place in the preheated oven for 45 minutes, or until tender. Once cooled, scoop the tender noodles out of the skins and set aside in a bowl.
Meanwhile, place a large skillet over medium-high heat. Add the olive oil, garlic and onion. Sauté for 5 minutes, until the onion is tender.
Add the chopped zucchini and Italian seasoning and continue to cook for another 3 minutes, until the zucchini is tender.
Add the marinara sauce, roasted chicken and tender spaghetti squash. Mix well and cook until for 4 minutes.
Remove from heat and garnish with basil. Serve and enjoy!
Here’s a simple recipe to make your own Marinara Sauce with fresh tomatoes if you have the time!