Teriyaki Chicken Spaghetti Squash Bowls

Total Time: 50 minutes
Serving Size: ½ stuffed spaghetti squash
Number of Servings: 2
Calories & Macros per Serving (based on ~4 oz cooked chicken per serving):
Calories: 400 Fat: 10g Carbs: 35g Protein: 35g

Ingredients:

• 1 medium spaghetti squash

• 1 chicken breast (about 8 oz), diced

• ¼ cup teriyaki sauce

• ½ cup diced pineapple (fresh or canned in juice, drained)

• 2 green onions, sliced

• Olive oil

• Salt and pepper

How to Cook the Spaghetti Squash:

Oven Method:

1. Preheat oven to 400°F (200°C).

2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.

3. Drizzle the inside with olive oil and sprinkle with salt and pepper.

4. Place cut-side down on a baking sheet and roast for 35–40 minutes, until fork-tender.

Microwave Method (faster):

1. Poke holes all over the squash with a fork.

2. Microwave whole for 5 minutes to soften.

3. Slice in half lengthwise, remove seeds, and place cut-side down in a dish with a bit of water.

4. Microwave 6–8 more minutes until tender.

Instructions:

1. Dice the chicken breast into bite-sized pieces.

2. Heat a skillet over medium heat and add 1 tsp olive oil.

3. Cook the chicken for 6–8 minutes, until fully cooked and browned on the outside.

4. Lower the heat and stir in the teriyaki sauce and pineapple. Let it simmer for 2–3 minutes to warm through.

5. Once the squash is done, fluff the strands with a fork, keeping them inside the shell.

6. Spoon the teriyaki chicken and pineapple mixture into each squash half.

7. Top with sliced green onions and serve warm.

Tips:

• For extra flavor, use a thick teriyaki glaze or add a dash of sesame oil.

• Want more crunch? Add shredded carrots or chopped cashews before serving.

• Store leftovers in the fridge for up to 4 days.